Turmeric, Ginger, Garlic, Coconut Vegetarian Curry

Turmeric, Ginger, Garlic, Coconut Vegetarian Curry

Year round, it’s always a good idea to support your immune system. This one pot meal packs loads of delicious immune-boosting foods and flavours. Perfect for an end of winter meal, this soup/stew/curry is filled with a variety of cruciferous veg and a collective immune powerhouse: turmeric, ginger, garlic, and onion. These aromatics provide antioxidant, anti-inflammatory, and antimicrobial properties to keep our cells in tip top shape. The vegetables I have added are loaded with fibre and essential vitamins. I’ve added in a can of beans as a source of protein, and an extra dose of fibre.

This is a clean-out-the-fridge dish, which means it is very open to interpretation, depending on what is in your kitchen. If you’ve got kaffir lime leaves or lemongrass, this will add a bit of a Thai note to the sauce. If not, no worries, it will taste wonderfully delicious without! As well, you can make it as spicy as you dare! Served with a bit of rice will make for a complete meal, but you can also skip that because it’s great all on its own.

Go have a look through your cupboards and fridge and see what combination of veg you’ve got on hand. I hope you can whip up a pot tonight!

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion
  • 2 thumb-sized pieces of ginger (grated)
  • 1 thumb-sized piece of fresh turmeric (grated)
  • 4 cloves of garlic
  • 3 medium carrots, cut into bite-size pieces
  • 2 stalks of celery, cut into bite-size pieces
  • 1-2 medium parsnips, cut into bite-size pieces
  • 1 red pepper, cut into bite-size pieces
  • 1 small head of cauliflower, in florets
  • 6 leaves of kale, stem removed, leaves torn into bite-size pieces
  • 4 kaffir lime leaves
  • 1 Tbsp red chilli flakes (or to your taste)
  • 1 x 400 g tins of coconut milk
  • +/- 400 ml of boiled water or stock, to thin the sauce
  • 1 x 400 g tin of kidney beans (drained and rinsed) chickpeas also work!
  • 2+ lime(s)
  • 6 spring onions
  • 1 large bunch fresh coriander
  • Basmati rice, made to packet instructions

For the curry

  1. Dice the onion and begin to soften it in coconut oil in a medium-sized Dutch oven over medium-low heat.
  2. After about 5 minutes, add the ginger, turmeric, and garlic and soften this for another minute.
  3. Now, add in the carrots, celery, parsnip, and red pepper, and cook, stirring often. Cook these until they are starting to soften (3-4 minutes.)
  4. Add the cauliflower florets and cook these for about two minutes, when you will then add the kale, lime leaves, chili flakes, coconut milk, and water/stock just enough to cover the veg.
  5. Allow to simmer very gently for 15 minutes with a lid on, (leaving a bit of a gap to let steam escape.) If it looks like it’s becoming too thick, add some water/stock to lighten it up a little.
  6. A couple of minutes before serving, add the drained kidney beans and warm them through.

As you dish up each bowl, sprinkle on some coriander and add a squeeze of fresh lime to brighten the dish.

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