• The Dancer's Pantry

.Vegetable Coconut Curry with Turmeric Rice.

Updated: Apr 19



One of the many reasons I love curry (specifically vegetarian curry recipes) is that curry pairs well with most vegetables which gives us so many delicious options. I believe it's important as a cook to try and meal plan seasonly, not only because, it is good for the local farmers, the environment and our bodies but, it is also good to push ourselves to eat what is available and not just "what we like". How do we know we like something until we try it?


Seasonal cooking means... Eat what is here now.


My recipe for Vegetable Coconut Curry with Turmeric Rice is truly a medley of what was available to me at the time of grocery shopping at the local market. The vegetables I use in this recipe could easily be swapped out for other options, but remember to adjust your cooking times accordingly.


If you're unfamiliar with Thai curry and want an interesting/easy read to help you navigate the different types of curries that there are, here is a great article by "The Spruce Eats":


https://www.thespruceeats.com/thai-curry-differences-red-yellow-green-3217020


I topped my curry with crispy fried tofu. If you’re interested in adding this to you dish, here is a link to that recipe:


https://www.thedancerspantry.com/post/crispy-fried-tofu


If you enjoy this recipe, please leave a comment below and remember to SUBSCRIBE!

.Vegetable Coconut Curry with Turmeric Rice.



Ingredients:

  • Produce:

  • 1 yellow onion

  • 4-5 cloves of garlic

  • 2 bell peppers

  • 2 cups of cauliflower florets

  • 1 small/medium eggplant

  • 2 cups of mushrooms

  • Cilantro (for garnish)


Other:

  • 2 cups of white rice

  • 3/4 cup of vegetable broth

  • 2 cups of water

  • 1 can of coconut milk (Brand recommendation: Thai Kitchen)

  • 1 small jar of red curry paste (Brand recommendation: Thai Kitchen)

  • 1 package of firm tofu


Baking and spices:

  • Salt and pepper

  • 2 teaspoons of turmeric

  • 1-2 tablespoons of ginger paste

  • Chili paste (optional)

  • Thai cooking paste: cilantro, ginger, garlic and chili (optional)


In a large sauce pan heat 2 teaspoons of olive oil. Add 1 diced yellow onion and sauté on medium heat for 2-3 minutes. Add 1-2 tablespoons of ginger paste to the pan and continue to sauté until onions begin to turn translucent.


Turn heat to medium low and add 4-5 cloves of finely diced garlic. Sauté for 2-3 minutes.

*Be mindful to keep the heat low and stir often to avoid burning the garlic.

*Add a pinch of salt.


Add 2 diced bell peppers and 2 cups of cauliflower florets to the onions, garlic and ginger and mix well.

3-5 minutes of cooking.

*I like to cook with a medium low heat for a slower more controlled cook.


Take 1 eggplant and cut it into half inch cubes. Add the eggplant to your pot and 1 more pinch of salt.

Stir ingredients together to combine and bring heat back up to medium.

*I keep the skin on my eggplant, as the skin has more nutrients in it.

*If vegetables are sticking to your pot or each other add a tablespoon of water.


While the vegetables are cooking pour one cup of rice and two cups of water into a pot. To make the rice a beautiful yellow, pour two teaspoons of turmeric into the water. Bring the water to boil, cover with a tight fitting lid and bring the water to low or simmer. Let the rice cook for roughly 20-25 minutes. Once the moisture has cooked out of the rice, turn the heat off, remove the lid, fluff with a fork and let rest.


As the vegetables cook an optional addition of a "thai paste" can be added.

*I use "Garden Gourmet"- it adds extra ginger, garlic, cilantro and chili. Roughly a tablespoon.


When the vegetables appear to soften turn the heat to medium high and add 2 cups of sliced mushrooms. *Be mindful not to slice them too thin as they add a great chewy texture when cooked.

*Most mushroom will work for this recipe. I used organic button mushrooms.


Take one can of coconut milk and 2-4 tablespoons of red curry paste and add to the pot of vegetables. Stir well to combine. Taste for needed salt.

*If you have added more or less vegetables you may need to adjust your ratios.


Turn heat back down to low or simmer and cover with a tight fitting lid. 5-8 minutes.

When the sauce and vegetables have reached your desired texture it's time to plate!

*If you prefer a slightly looser sauce add 3/4 a cup of vegetable broth and let sit without a lid.


I served my curry with a side of turmeric rice garnished with some crispy tofu and cilantro!


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