Funky Thai Veggie Curry

I posted this Thai Veggie Curry last week onto my instagram and got a few requests for the recipe so here it is. It's incredibly easy to make, you'll notice that I tend to have the same base ingredients for many of my recipes because it's all about efficiency and keeping it simple. That's the best way to fit healthy foods into our busy lives. This dish is best served with rice, I used tumeric to make 'yellow rice' but if you're looking for a healthier option brown rice is the way to go. It's also nice with a fresh nut and avo salad on the side to get your daily dose of greens and healthy fats. I might make another post on the 'how-to' for the salad later on. 

Ingredients:

• 1 tbsp avocado oil 
• 1 large white onion
• 3 cloves of garlic
• 1 tsp turmeric
• 1 tsp chilli powder or dried chilli pieces
• 2 medium carrots
• 1 large cucumber
• 1/2 large green capsicum
• 1/2 large red capsicum
• 1 1/2  cups fresh crimini mushrooms
• 1 tin coconut cream
• 1 cup water (or as desired for consistency)
• 1/2 cup crushed tomatoes or tomato puree

Method:

1. Put the avocado oil in a pot on medium heat for one minute, chop the onion and garlic and add to the pot once the oil is hot. 

2. Slice the carrots into long thin slices and add to the pot, cook for 5 minutes.

3. Slice the cucumber and capsicums, add to the pot. Cook this for another 5 minutes. Slice mushrooms while the other veggies are cooking.

4. Add mushrooms to the pot and toss for 1 minute, then add turmeric and chilli powder.  Mix in the cream from the tin thoroughly with the vegetables. 

5. Add the water and let the curry simmer for 5 minutes then add the crushed tomatoes or tomato puree and stir.

6. Let the curry cook for another 10 minutes until the vegetables are firm but not crunchy. Add Himalayan salt if desired, I personally prefer not to add salt to this dish.

7. Serve and eat hot.

Samara,

xx