The ingredients that make up the curry paste (galangal, lemon grass, garlic, onion, chilli, lime zest, kafir lime, cumin and coriander) offer heaps more than just flavour, they contain a range of phytochemicals that are beneficial to health. They naturally contain compounds that are anti microbial, anti inflammatory, antioxidant, reduce pain, assist in digestion and stimulate the immune system.
We’ve used chickpeas as our main protein source in this dish. Combined with the brown rice they provide all of the essential amino acids. If you want to add more protein, there is no reason you can’t add in another protein containing ingredient like tofu, prawns, or chicken, but we found this dish to be satisfying and filling just as it is. So give this one a go and don’t be afraid of making curries from scratch! The freshness, flavours and satisfaction are so worth the little bit of extra effort.
1 tbsp galangal or ginger, chopped
3 tbsp lemon grass, chopped
8 cloves garlic, chopped
1/2 onion, chopped
2 red chilli, chopped
1 tsp coriander, seed
1 tsp toasted cumin seed
1 can 400ml coconut milk
Zest of one lime
1 bunch coriander, stalks chopped, leaves separated.
3 kafir lime finely sliced
2 can chickpeas, drained
2 carrots, sliced into thin half moons
1 zucchini, sliced into thin half moons
1/2 kent pumpkin, cut into moons
1 sweet potato, diced
The Wholefood Pantry Pink Himalayan Salt
1 tbsp The Wholefood Pantry Coconut Sugar
1 cup The Wholefood Pantry Brown Basmati Rice
2 tbsp The Wholefood Pantry Coconut Oil
- Preheat oven to 180 degrees celsius
- Place sweet potato and pumpkin on a lined baking tray, cover with coconut 1 tbsp coconut oil, sprinkle with salt, bake for 20-25 mins or until nicely caramalised.
- Meanwhile cook rice to packet instructions.
- Toast cumin and coriander seeds in a dry, hot pan until fragrant
- Place galangal or ginger, lemon grass, garlic, onion, chilli, 1 tsp salt, lime zest, coriander stalks, kafir lime and toasted cumin and coriander in a high powered blender or food processor. Blend until pureed.
- In a pan add the curry paste with 1 tbsp coconut oil and fry for a couple of minutes until the paste becomes slightly ‘dry’
- Add in ¼ cup of coconut milk and fry for another 2 minutes
- Add remaining coconut cream, ½ lime juice and coconut sugar, chickpeas, carrot and zucchini, cook on a low/medium heat for 10 minutes or until vegetables have softened.
- Taste and if needed, adjust sweet/sour balance with either lime juice or coconut sugar.
- Serve rice, roast vegetables and curry into 4 bowls, top with coriander leaves.