Recipe: Kabocha coconut curry


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This hearty vegetable dish, created through Patrick Do of Do Chay Saigon Vegetarian, merges Jap wintry weather squash with candy and savoury flavours. Coconut milk provides creaminess whilst parts equivalent to chili powder and lemongrass layer to create an unforgettable mixture of flavours that are ideal for fall.   

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Kabocha coconut curry

1 tbsp (15 mL) vegetable oil

1 small onion minced

2 cloves of garlic minced

2 stalks of lemongrass, smashed

Four curry leaves

1 tsp (Five mL) curry powder

1 tsp (Five mL) paprika

half of tsp (2.Five mL) chili powder

14 fl oz. (414 mL) coconut milk

14 fl oz. (414 mL) vegetable inventory

2 cups (500 mL) of kabocha reduce in more or less 1 inch cubes (save leftover kabocha for dessert!)

half of daikon, reduce in more or less 1-inch cubes

1 carrot, sliced

1 Chinese language eggplant, reduce in more or less 1-inch cubes

1 block medium-firm tofu, reduce in 1-inch cubes

1 1/5 (7.Five mL) tsp salt

Steamed rice or bread

In a medium sized pot, warmth the oil over medium warmth and upload onion, garlic, lemongrass. Warmth till aromatic then upload curry leaves, curry powder, paprika, and chili powder. Stir neatly.

Upload the kabocha, daikon, and carrot to the pot and stir periodically till cushy. Upload coconut milk and vegetable inventory to the pot. Stir after which let simmer for 10 mins. Upload eggplant, tofu and salt. Stir and let it simmer for some other Five mins.

Serve with steamed rice or bread. Revel in!

Serves 2 to 4.

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