Sweet Potato, Eggplant, Cauliflower and Lemongrass Curry + Lime Coriander Cauliflower Rice (Serves 3)
2 tablespoons coconut oil
1 tablespoon red Thai curry paste or curry powder to taste
4 spring onions, sliced – more to garnish
2 teaspoons turmeric, freshly grated
1 teaspoon cinnamon
1 medium sweet onion, roughly chopped
4 large garlic cloves, minced
1-inch freshly grated ginger
1-2 stalks lemongrass, bottom third, tough outer layer removed and smashed with back of knife to release flavour
1 sweet potato, cut into chunks
1 Japanese eggplant, cubed
1 small cauliflower, cut into florets
Sea salt and black pepper to taste
4 tablespoons tomato paste
¼ teaspoon chilli flakes (optional)
1 cup coconut milk
½-1 cup low sodium veggie broth – more for desired consistency
2 cups kale, stems removed and chopped
Fresh coriander and basil
A squeeze of lime – optional
- In a large Dutch oven or heavy pot, heat coconut oil over medium-high heat. Add the curry paste or powder and stir until fragrant, for about 1 minute. Add spring onions, turmeric, cinnamon and toss to coat.
- Add the onion and garlic and cook, stirring often for about 3 minutes.
- Add the ginger, lemongrass, sweet potato, eggplant and cauliflower and cook, stirring often, for about 5 minutes. Season with salt and pepper.
- Stir in the tomato paste and coconut milk and add water as needed. Bring to a boil. Reduce heat to medium, cover, and simmer until vegetables are tender, for 10 minutes.
- Add the chopped kale and mix through. Allow kale to wilt and soften a little, check seasoning, and add freshly chopped coriander, basil, more spring onions and a squeeze of lime if desired. Remove lemongrass before serving.
Lime & Coriander Cauliflower Rice
1 head cauliflower, trimmed and cut into florets
2 tablespoons coconut oil
1⁄4 cup light coconut milk
A handful fresh coriander, chopped, (1/4 more to garnish)
Juice of 1 lime
Salt and pepper to taste
Dash curry madras powder
A dash cinnamon
½ cup spring onions, thinly sliced
A handful toasted almond flakes
- Place the cauliflower in a food processor fitted with the grating attachment and pulse until it resembles the size of ‘rice grains’. (You could also grate the cauliflower with a box grater)
- Heat the coconut oil in a wok or large skillet over a medium-high heat.
- Add the rice cauliflower and sauté for 3-5 minutes.
- Add all the remaining ingredients, except the spring onions and almonds. Continue to cook for 10 minutes on a very low heat or until the cauliflower is tender.
- Toss through with extra coriander, spring onions, almond flakes.
- Check seasoning, add another squeeze of lime and serve with lemongrass curry.