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Vegetable Red Curry

Vegetable Red Curry

Preparation: 10mins    Cook time: 40mins    Servings: 4

I N G R E D I E N T S

  • Peeled carrots: 4
  • Cauliflower: 1
  • Red Pepper: 2
  • Garlic clove: 2
  • Grated ginger: 5cm
  • Khmer Red Curry: 3 tbsp
  • Cumin seeds: 2 tbsp
  • Red Bird pepper: 1 - 2
  • Coconut milk: 400ml
  • Canned tomatoes: 400 g
  • Tomatoes puree: 3 tbsp
  • Frozen peas: 100g
  • Fresh spinach leaves: 100g
  • Lemon juice: 1/2
  • Coriander

D I R E C T I O N S

Preheat the oven to 210° C.

Cut cauliflowers florets, place them on a cooking tray. Coat them with some olive oil and season well with salt and pepper. Set aside. Slice the peeled carrots and gutted peppers into 2,5 cm sticks. Place them on a second cooking tray, coat with olive oil, add two tablespoons of cumin seeds, salt, and pepper. Cook in the oven for about 35-40 mins, checking every 10 mins to stir the vegetables.

Bring some olive oil in a deep, wide pan on medium heat. Add-in the grated ginger and grated garlic. Let it cook for a few minutes, being careful not to burn them. Then, add the Khmer Red Curry and the bird pepper. Stir well to combine. Add the tomato puree, canned tomatoes, and coconut milk. Bring everything to boil and let simmer for 40 mins. The longer the curry cooks, the better the flavors will release. 

Once the vegetables are lightly golden and cooked, take them off the oven.

Pour the juice of half a lemon into the curry. Add the frozen peas and fresh spinach. Cook for an additional 2 minutes to let the peas unfreeze and the spinach to melt.

Serve with rice and enjoy!

*This recipe is taken from the La Plantation Cookbook Fall/Winter 2020 edition.