Meal Type: Dinner, Lunch
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Vegan, Vegetarian
Cooking Time: Under 1 hour
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep: 20 mins
Cook: 30 mins
Yields: 2 servings
This easy vegan curry by Charlotte Miller from Food & Joy will transport you back to Thailand in a heartbeat.
Imperial
Metric
Ingredients
- Red curry paste
- 25g ginger, peeled
- 1 whole long red chilli
- 1/2 lemongrass stalk
- 10g galangal, peeled
- 1/2 bunch coriander root
- 2 tbs cumin powder
- 2 tbs coriander powder
- 3 kaffir lime leaves
- 1/4 cup peanut or vegetable oil
- 500g pumpkin (kent), peeled and chopped
- 1 large eggplant, chopped into 3cm dice
- 1/4 bunch kale
- 200ml coconut milk
- 1/2 lime or lemon
- 1/4 cup soy sauce (gluten free if necessary)
- 1/2 cup fresh coriander
- 1/4 cup Thai basil (optional)
- 2 fresh kaffir lime, julienned
- Salt and pepper to taste
Method
- Remove the hard end of the lemongrass and chop into pieces. Combine all paste ingredients together in a food processor and blend until smooth.
- Heat a heavy based pot, add the paste and fry gently until fragrant.
- Add the eggplant and fry until coated with spice paste.
- Add the chunks of pumpkin, coconut milk and 1 cup of water.
- Simmer until pumpkin and eggplant are soft.
- Turn off heat the add soy and lemon/lime juice.
- Taste before adding extra salt and pepper. Add if required.
- Garnish with Thai basil (if using), fresh coriander and shredded lime leaf. Serve with cooked rice if tolerated.
Recipe by Charlotte Miller, Food & Joy.
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