Thai Red Curry Vegetables
Ingredients
3 tablespoons coconut oil
1 medium onion, roughly chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
Salt to taste
1/4 cup white wine
3 tablespoons Thai red curry paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 head cauliflower, cut into florets
1 large sweet potato, peeled and diced (about 2 cups)
3 medium carrots, sliced
1/2 cup coconut milk
Fresh chopped cilantro for garnishing
Preparation
1
In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Keep the heat at medium otherwise the oil will burn.
2
Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes.
3
Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally.
4
Stir in Thai red curry paste, turmeric, cumin until blend.
5
Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed.
6
Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender.
7
Dish and garnish with cilantro. Serve over rice.
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About
Thai red curry vegetables featuring cauliflower, sweet potatoes, carrots and onions cooked with white wine and simmered in coconut milk.
Yield:
6 servings
Added:
Tuesday, May 2, 2017 - 6:53am
