Recipes!
Red Curry Sweet Potatoes and Chickpeas
Yield: 2 litres of red curry sauce. Use approximately 500 ml sauce for 4 servings. Freeze rest in larger or smaller portions, depending on how it goes over with family :)
Notes:
The conversions between imperial and metric are not exact but keep the ratios close and the math easy :)
Pick up peeled fresh garlic if you can find it - such a time-saver.
I suggest using a food processor to mince the onions finely and then, separately, the ginger and garlic.
Method: Combine first four ingredients over medium-high heat in large pot stirring to prevent burning. Once onions are translucent (10 mins or so) add garlic and stir while it cooks until fragrant. Add all dry spices and cook, stirring for a few minutes, to get the most flavour out of them. Add diced tomatoes, tomato paste and stock then stir and bring to a simmer. Add all beans and tofu and bring to simmer again. Add extra vegetable stock to round out volume to 15 l if necessary. If a little watery, you can thicken without reducing by adding some mashed beans or by adding a Masa Harina slurry (1/2 cup of Masa Harina completely stirred into 1 cup of cold water). Add the corn at end and still frozen if you want to bring the temperature down quickly for storage.
Enjoy!
Yield: 2 litres of red curry sauce. Use approximately 500 ml sauce for 4 servings. Freeze rest in larger or smaller portions, depending on how it goes over with family :)
Notes:
The conversions between imperial and metric are not exact but keep the ratios close and the math easy :)
Pick up peeled fresh garlic if you can find it - such a time-saver.
I suggest using a food processor to mince the onions finely and then, separately, the ginger and garlic.
Method: Combine first four ingredients over medium-high heat in large pot stirring to prevent burning. Once onions are translucent (10 mins or so) add garlic and stir while it cooks until fragrant. Add all dry spices and cook, stirring for a few minutes, to get the most flavour out of them. Add diced tomatoes, tomato paste and stock then stir and bring to a simmer. Add all beans and tofu and bring to simmer again. Add extra vegetable stock to round out volume to 15 l if necessary. If a little watery, you can thicken without reducing by adding some mashed beans or by adding a Masa Harina slurry (1/2 cup of Masa Harina completely stirred into 1 cup of cold water). Add the corn at end and still frozen if you want to bring the temperature down quickly for storage.
Enjoy!
Measure |
Ingredient |
1/4 cup / 60 ml 4 cups / 1 l 1 tbs / 15 ml 1/2 cup / 125 ml 1/4 cup / 60 ml 2 tbs / 30 ml 1 tsp / 5 ml 2 tsp / 10 ml 2 tbs / 30 ml 5 cups / 1.25 l 1.5 cups / 350 ml |
Neutral vegetable oil (e.g. canola) or coconut oil Finely minced yellow onion Salt Each Minced fresh garlic Minced fresh ginger Red curry paste Curry powder Ground Turmeric Ground Cumin Sweetener of choice Canned/jarred tomato (diced, crushed or strained) Coconut milk |
Value |
Value |
Value |
Value |