Now it's time to eat, so enjoy this creamy and 'just right' spicy "Green Curry"
Ingredients for sauce
- 1medium onion
- 5 cloves garlic
- 1 thumb sized piece of ginger peeled
- 2 Green Chillies
- 2tbsp lime juice
- 1tsp cumin pwdr
- 1tsp corriander pwdr
- 1cup packed fresh corriander (stems&all)
- 2 sticks lemongrass (white part only)
- 1tsp vegan shrimp paste/fysh sauce
- ½tsp salt
- ½white pepper
- Ingredients for curry
- 1can coconut milk (400g)
- 2 cans chickpeas
- Scant 1cup liquid veggie stock*
- 1½cup sweet potato 3-4cm thick pieces
- 1½cup eggplant 3-4cm thick pieces
- 1½ cup button Mushrooms whole
- 1tbsp muscovado sugar/maple/rice syrup
- 5 kaffir lime leaves
- Salt to season
- 3-4tbsp vegetable oil
- Blend all the ingredients for the paste in a blender until smooth. May have to add ¼cup water to the blending going.
- Heat the oil in a large frying pan.
- Add the paste and cook for 5-6min on low-med. Or until you see oil separating.
- Add potatoes, liquid stock, sugar, coconut milk, and kaffir lime leaves.
- Cover and simmer for 10-12 min (the potatoes should be ¾th cooked)
- Add mushrooms, eggplants, amd chickpeas (drained), cover and cook for 5min until the eggplant is soft
- Taste and adjust seasoning using salt.
- Serve hot with rice.
- Equally delicious if not better the next day (if you can manage to have some leftovers)
- Adjust chillies according to your heat tolerance. The above recipe is for medium heat. You can replace them with jalapenos or red chilli pwdr.
- Use black pepper if white pepper not available. ▪️If liquid veggie stock not available, can use ½tsp veggie stock powder with scant 1cup water.