Here’s a quick one at the end of the winter. Thanks to our CSA member (she knows who she is) who sent this to us last month. It serves 4.
- 1 Tbsp coconut oil
- 1/4 cup diced carrots
- 1 cup diced green onion
- 1/4 cup diced green onion
- 1/4 tsp each sea salt and black pepper
- 1 large clove garlic minced
- 2 Tbsp red curry paste (or 1-2 Tbsp curry powder)
- 1 cup white button mushrooms, cleaned and sliced
- 3/4 cup fresh tomato diced
- 2 – 1 inch slices of fresh ginger, or 1 tsp ground ginger
- 2 – 14 ounce cans of light coconut milk
- 3/4 tsp ground turmeric
- 1-2 tbsp maple sugar or coconut sugar
- Heat a large saucepan over medium heat, then add coconut oil, carrots, and green onions. Cook for 2 minutes and season with salt and pepper
- Add the garlic and curry paste. Stir. Cook 2-3 minutes, stirring often.
- Add the mushrooms, tomatoes, and ginger. Stir and re-season if necessary with salt and pepper. If you substitute broth for coconut milk, be careful with the salt.
- Cook for 3 mins.
- Add the coconut milk, turmeric, and maple syrup. Whisk and bring to a low boil over medium heat, the reduce to low.
- Simmer for 10-15 minutes or until the carrots are cooked through and the curry flavor have permeated the vegetables.
- Taste and adjust the seasonings as needed.
- Discard the ginger and serve warm as a soup, or, serve over jasmine rice.
- Garnish with cilantro and fresh lime juice. Voila!