Veggie Curry Recipe
By Terri Langley (made for a cooking demo at Waianae Farmer’s Market in Hawai’i)
¼ cup coconut oil
2 bunches green onion
1 head of garlic chopped
1 bunch cilantro chopped
2” piece of finely chopped ginger
2 cups chopped leeks
2 cups chopped carrots
2 cups chopped tatsoi
2 cups chopped hakurei
2 cups chopped golden beets
¼ cup curry powder
1 cup veggie broth
1 tablespoon chili pepper flakes (or less if you like it mild)
2 small packages frozen coconut milk, local brands only!
Hawaiian salt to taste. In a large soup pot, sauté, green onion, garlic, cilantro, ginger and leeks in coconut oil until you can smell all of the ingredients (about 2-3 minutes) then add carrots, tatsoi, hakurei and beets to the pot, stirring until mixed, let simmer, and continue to stir for another 5-7 minutes. When veggies are soft, add the veggie broth, chili pepper flakes, coconut milk and curry powder, stir until incorporated, let simmer for another 15 minutes, stirring frequently.
Serve over brown rice or quinoa in a bowl, or let thicken overnight, and wrap into your favorite green leafy vegetable!
Recipe courtesy of MA’O Organic Farm. Print This Recipe