Plant KitchenBowls & mains

Bowls & mains

Red Coconut Curry

Serves 6Prep 30 MinutesTotal 45 Minutes

Ingredients

• 1 tablespooncoconut oil
• 1 largeyellow or white onion, finely chopped
• 1 cupfresh shiitake mushrooms, stemmed and halved
• ¾ cupThai red curry paste
• 1 tablespoonvegan Thai chili paste
• 1 teaspoonground turmeric
• 4 stalkslemongrass, minced or cut into 2-inch pieces (stem only; optional)
• Thumb-sized piece of ginger, sliced into thin strips
• 2 cupsvegetable stock or filtered water
• 2 (14-ounce)cans unsweetened coconut milk
• 4kaffir lime leaves (optional)
• 4 mediumcarrots, chopped into small bite-sized pieces
• 4potatoes (any variety you like), chopped into small bite-sized pieces
• 1 cupfresh or thawed frozen peas
• ¾ cuplemon or lime juice
• 1 cupfresh cilantro leaves, roughly chopped
• Whole-grain rice for serving

Method

1. Place a large pot over medium heat and add the coconut oil. When the oil is hot, add the onion and mushrooms with a splash of water. Add the curry paste, chili paste, turmeric, lemongrass, if using, and ginger and cook, stirring frequently, until the vegetables are softened, about 10 minutes. Add the vegetable stock or water and coconut milk and bring to a simmer.
2. Add the kaffir lime leaves, if using, the carrots, and potatoes. Return to a simmer, then reduce the heat to low and simmer covered until the potatoes and carrots are softened, about 10 minutes. Stir in the peas, lemon or lime juice, and cilantro and remove from the heat.
3. Serve over rice.

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