Monday, July 4, 2011

Rosemary's Easy Thai vegie curry

This is the next one in my list of recipes I'm posting. We've been eating this very regularly (except Rebekah) who doesn't like the pumpkin!

I do cook two mains for times like these when she won't eat what Ron and I eat:)

Ingredients:

1/2 butternut pumpkin, peeled and chopped into medium size pieces (3cm square pieces)
1 can lentils / chick peas drained and rinsed.
1 cup frozen peas (or any other vegies you like)
250 ml coconut milk
1 to 2 tbsp brown sugar (depending on how much curry paste you use)
1 tsp massels chicken stock powder mixed in 1/2 cup warm water
few basil leaves
1 to 2 tsp red curry paste
1/2 onion diced

Method:

Fry onion in a tsp or so of cooking oil.
When it begins to soften, add the pumpkin and stir fry for one to two minutes.
Then add the red curry paste along with the stock liquid and stir gently.
Place lid on pan and cook on low heat for a few minutes until pumpkin begins to soften.
Then add the coconut milk, brown sugar, basil and peas and cook for another couple of minutes. When the peas are almost cooked add the drained lentils / chick peas and basil, turn heat off and let it simmer on the stove for a couple more minutes.

Serve with steamed basmati rice.

This is a healthy vegetarian curry and the lentils / chick peas provide protein.
Also, I'll let you in on my secret: if you are using commercially made Thai curry pastes, I've found the "Mae Ploy" brand to be the best and closest to the restaurant quality Thai curries you can make at home:)
Disclaimer: I don't own shares in that company and I don't know much about the company either but I've tried several brands over the years and I've found them to be the best so have stopped buying other brands:)

11 comments:

Jeanne said...

One word: Yum!

Jo said...

I assume I could change the pumpkin for sweet potato, which I prefer? Sound ,lovely.

Mrs B said...

how hot/spicy is it? (it doesn't take much to set my face on fire, so I always check before trying!!)

joyfulmum said...

Jo, I've not tried sweet potato in a curry but I would say it would work well in this curry:)
Mrs B if you don't want it too spicy you can just use 1 tsp of the curry paste and about 1 to 1 and half tbsp brown sugar. That would make it pretty mild:)

Ganeida said...

Curry doesn't usually like me but this is one that may just work for the vegetarian lot in this house. Thanks. ☺

Mrs B said...

thanks! might give it a go - we have lots of butternut pumpkins here to use up from our summer crop :)

Ganeida said...

Rosemary: I have actually bought the ingredients for this & will give it a go tomorrow night. I love chick peas & pumpkin. Will let you know...☺

joyfulmum said...

oh great Ganeida! let me know if you and the family like it:) Mrs B, that's great you have lots of vegies and fruit in your garden, would love to have been your neighbour:)

Ganeida said...

Rosemary: I loved this!!!♥♥ Very yummy. The men ate it & were happy; Star wouldn't touch it. Like your Rebekah she doesn't like pumpkin; she's not real keen on chick peas either. ☺ Thank you for sharing. I will be making this again!

joyfulmum said...

Oh I am SO glad you liked it Ganeida! Good on you!

Rebecca said...

I'm going to make this tonight! And fry up some poppadoms to go with it. I'm not sure that I've got a can of lentils so I'll use dry lentils instead.

I don't cook vegetarian meals very often but I love how quickly they cook up.
Thanks so much for sharing the recipe :)