Quick Turmeric Curry Paste for a Vegetable Curry
 
 
Vegetable Curry in Coconut Milk
Author:
Recipe type: Vegetable Curry
Cuisine: Vegan, Vegetarian
Serves: 4
Ingredients
  • One-inch piece of ginger root, peeled with a spoon and cut into rough pieces
  • One-inch piece of turmeric root, peeled with a spoon and cut into rough pieces, or 1 Tablespoon powdered turmeric (found in most grocery spice aisles) *Note: Raw turmeric will stain your hands. Wear kitchen gloves. If your food processor is yellow after blending, soak in vinegar.)
  • 1 small shallot or very small onion. Peeled, roughly chopped
  • 2 small garlic cloves, outer peel removed, smashed
  • 1 teaspoon cumin
  • ½ teaspoon coriander (not crucial)
  • 2 Tablespoons organic coconut oil or olive oil
  • 3 cups raw chopped vegetables (cauliflower florets, broccoli florets, potatoes, carrots)
  • ½ cup frozen peas, if desired
  • 1 can coconut milk
  • ½-3/4 cup vegetable or chicken stock (I made a broth with Better Than Bouillon No Chicken paste)
  • 1 lime, to taste
  • Fish sauce or soy sauce, to taste.
Instructions
  1. Add the roughly chopped turmeric, ginger, shallot, cumin, coriander (if using) and a Tablespoon of coconut or olive oil into a mini or regular food processor until a paste forms.
  2. Heat remaining oil in a large fry pan with a lid. Add vegetables and curry paste, stir to combine and let cook until the paste just begins to stick to the bottom of the pan.
  3. Add enough broth to just cover the bottom of the pan, bring to a boil and scape up paste stuck to the pan, stir to combine.
  4. Keep boiling gently uncovered until some of the liquid has evaporated.
  5. Add coconut milk, stir to combine. (If you have never used coconut milk before, be aware that it has a watery consistency topped with a thick cream layer at the top. It is normal for coconut milk to be separated. It doesn't mean it has gone bad!)
  6. Bring to a boil then reduce heat to a low simmer and cover. Add peas, if using. Cook until heated through and vegetables are tender, usually just a few minutes.
  7. Season to taste with fish sauce, soy sauce or sea salt.
  8. Squeeze with lime and serve over cooked rice, if desired.
Notes
*Double the curry paste recipe and freeze half of the paste for use another day. Will keep in the fridge for about 5 days, in the freezer about 3 months (or more).
*For a spicy paste, include a small Thai chile pepper or Jalapeño to the food processor with the rest of the paste ingredients.
*For a chicken version, brown chicken in the pan first in a little oil, then add curry paste and vegetables.
Recipe by FamilyandForks at https://www.familyandforks.com/quick-turmeric-curry-paste-for-a-vegetable-curry/