Jungle curry

This is a thai-inspired curry that used ingredients I had at home, rather than what you *really* need. I’d say if you have the real thai ingredients, use them. But the substitutes were pretty good!

♠ The ingredients

  • 1 medium onion
  • 1 zucchini
  • 1 bell pepper
  • 1/2 cup mushrooms
  • 1/2 butternut squash (pre-cooked and diced)
  • 1 japanese eggplant
  • 1 can of coconut milk
  • ginger (galangal best but regular if you don’t have it)
  • 2 handfuls fresh cilantro
  • 1 handful parsley
  • olive oil
  • salt (for the LID, non-iodized salt)
  • 1 large red chilli
  • Zest of 1 lime (or 3 Kaffir Lime Leaves)

♥ Special equipment: Food processor

♦ The Method

In the food processor, combine: lime zest, parsley, cilantro, ginger, chilli, olive oil, salt.  Process into a paste. Scrape down a few times and keep grinding to make a smooth paste.

Chop vegetables into matchstick sized pieces. In a skillet or wok, sautee separately.  In a heavy-bottomed saucepan, add can of coconut milk and your curry paste.  Simmer. Add vegetables and bring to a slow boil. Then down to a simmer for 20-30 minutes. Serve over rice (or for the LID over quinoa for some protein).

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About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in low iodine, main dish, Recipes, Recipies and tagged , , . Bookmark the permalink.

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