A warming vegetable curry that takes advantage of little-used kumara
Give the meat a miss with this tempting Thai treat
CREATE your own green curry paste to use in this aromatic vegan Thai curry. This tasty recipe serves four and takes advantage of little-used kumara.
Kumara and firm tofu green curry
INGREDIENTS: ◗ 400g can coconut cream ◗ 2 medium kumara, peeled, cut into 3cm pieces ◗ 1 red onion, cut into wedges ◗ 115g punnet baby corn, halved lengthways ◗ 300g packet firm tofu, cut into 3cm pieces ◗ 4 kaffir lime leaves, finely shredded ◗ 1 tsp finely grated lime rind ◗ 2 tbs lime juice ◗ 1 tbs brown sugar
◗ steamed jasmine rice, to serve ◗ toasted shredded coconut, to serve
GREEN CURRY PASTE: ◗ 1 bunch coriander, washed, chopped ◗ 2 purple Asian shallots, finely chopped ◗ 1 lemongrass, pale section only, finely chopped ◗ 2 garlic cloves, finely chopped ◗ 1 tbs finely grated ginger ◗ 4 long green chillies, seeded, coarsely
chopped ◗ 2 tbs vegetable oil
METHOD: To make the green curry paste, place coriander,
shallots, lemongrass, garlic, ginger and chilli in the bowl of a food processor and process until finely chopped. Add the oil and process until a smooth paste forms.
Place the coconut cream in a wok over medium-high heat. Bring to the boil. Cook, stirring, for 5 minutes or until the coconut cream just begins to separate.
Add the green curry paste and cook for 1 minute or until aromatic. Add the kumara and turn heat to low.
Cover and cook, stirring occasionally, for 10 minutes or until almost tender. Add the red onion, baby corn and tofu and cook for a further 5 minutes or until corn is tender. Remove from heat. Add the kaffir lime, lime rind and juice and brown sugar and
stir to combine. Taste and season with salt and pepper. Divide curry among serving bowls. Serve with steamed
jasmine rice sprinkled with toasted coconut.
Kumara and firm tofu green curry. GO VEGAN WITH THIS MOUTH-WATERING THAI KUMARA CURRY