Roasted Vegetable Thai Curry

Can’t believe it’s been a month since my last post!  No, I’m not switching to once-monthly (rather I promise to get back to twice-weekly), just been a busy month of traveling.  But I’m back in the kitchen and one of the first home-cooked dinners I’ve made is this healthy, bright, flavorful curry.

  

Despite all the best intentions of eating healthy while on the road, it doesn’t always happen.  I return home with a body seriously craving vegetables and all things green.  This curry has roasted vegetables as the star.  I use cauliflower and either butternut squash or sweet potatoes.  Swap out broccoli for the cauliflower if you like, though I prefer cauliflower’s milder taste with the flavorful curry.

Curry…some people shy away as they think it equates to super spicy.  I’m here to tell you, not all curries are super spicy; some aren’t spicy at all.  Though a sweat-inducing vindaloo curry can be a beautiful thing.  Also, you have your Indian curries v. your Thai curries – consensus on definitions of each is nearly impossible.  I see the main difference as being that Thai curries typically have a coconut milk base.

This is a nice and mild Thai curry.  Coconut milk and cilantro (coriander) are the main flavors but there’s also subtle hints of peanut butter, ginger, soy, lime and turmeric which gives it the lovely yellow.  My girls have this dish on their top 5 dinner list, so give it a shot with your kids too.

And if you just can’t stand the idea of a curry without some kick, throw in a small green chili.

Roasted Vegetable Thai Curry (serves 4)

1 head cauliflower

1 butternut squash, peeled

2 tablespoons olive oil

Salt and pepper

1 garlic clove

1 (1-inch/ 2.5cm) piece ginger, peeled and roughly chopped

½ fresh red or green chilli, roughly chopped (optional – more or less to taste)

1 teaspoon turmeric

1 medium onion, roughly chopped

1 teaspoon peanut butter

1 lime, juice and zest

Handful fresh cilantro/coriander, stems removed, plus additional for serving

1 tablespoon sesame oil

1 tablespoon soy sauce

14 ounces (400 ml) coconut milk

1 cup (250 ml) vegetable or chicken stock

¼ cup (20 grams) unsweetened shredded (desiccated) coconut, toasted

Rice or grain (quinoa, bulgur are good) – for serving

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Preheat oven to 400º F (200º C).  Cut the cauliflower and squash into 1-2 inch / 2.5-5cm chunks then separate into two medium roasting pans (e.g. 9”x13” or 23cm x 33cm pan) or one larger pan.  There should be about 6 cups of each.  Toss with olive oil, season with salt and pepper.  Roast for 25 minutes, or until vegetables are tender and nicely colored/darkened.

While vegetables are roasting, combine the garlic through soy sauce in a food processor and puree until a saucy paste forms (I also use my Nutribullet for this).   Add the coconut milk and stock to the paste and pulse a few times until thoroughly combined.  Season to taste with salt and pepper.

Transfer roasted vegetables into a large sauce pan.  Pour the sauce over the vegetables, give it a good stir and place over medium heat for about 5-10 minutes, to warm and slightly thicken the sauce.  Serve over rice or your favorite grain, top with toasted coconut and chopped coriander.