Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep: 20 mins
Cook: 30 mins
Yields: 2 servings
This easy vegan curry by Charlotte Miller from Food & Joy will transport you back to Thailand in a heartbeat.
Red curry paste
25g ginger, peeled
1 whole long red chilli
1/2 lemongrass stalk
10g galangal, peeled
1/2 bunch coriander root
2 tbs cumin powder
2 tbs coriander powder
3 kaffir lime leaves
1/4 cup peanut or vegetable oil
500g pumpkin (kent), peeled and chopped
1 large eggplant, chopped into 3cm dice
1/4 bunch kale
200ml coconut milk
1/2 lime or lemon
1/4 cup soy sauce (gluten free if necessary)
1/2 cup fresh coriander
1/4 cup Thai basil (optional)
2 fresh kaffir lime, julienned
Salt and pepper to taste
Remove the hard end of the lemongrass and chop into pieces. Combine all paste ingredients together in a food processor and blend until smooth.
Heat a heavy based pot, add the paste and fry gently until fragrant.
Add the eggplant and fry until coated with spice paste.
Add the chunks of pumpkin, coconut milk and 1 cup of water.
Simmer until pumpkin and eggplant are soft.
Turn off heat the add soy and lemon/lime juice.
Taste before adding extra salt and pepper. Add if required.
Garnish with Thai basil (if using), fresh coriander and shredded lime leaf. Serve with cooked rice if tolerated.
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