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Monday, March 12, 2012

Vegetable Thai Curry

This soup was a result of an overflowing refrigerator with vegetables that were a little past their prime. I decided that a Vegetable Curry would be a great way to use the vegetables and some of the cans of coconut milk my husband acquired en mass when they were on sale a few weeks ago. I suspect any assortment of veggies would yield a similar result. Here is a combination that we really enjoyed.

1 yellow onion, cut into eights
5 cloves garlic, roughly diced
1 leek, sliced thinly
5 ribs celery, sliced thinly
4 green onions, sliced thinly
3 medium carrots, sliced
1 yellow pepper
1 small bunch cilantro
1 small sweet potato, cubed
1 small yam, cubed
1 bunch kale, sliced
ginger, peeled and cubed
jalapeno, whole
1 stalk lemongrass, cut into 3 in pieces and pounded
3-4 tablespoons curry powder
1-2 tablespoons garlic and herb seasoning mix
4 cans coconut milk
8 cups water
oil for sauteing

1. Saute the yellow onion, garlic, and leeks.
2. Add the water and bring to a boil.
3. Add the celery, green onions, carrots, pepper, cilantro and continue to boil.
3. Place the ginger, jalapeno, and lemongrass into a spice ball or cheese cloth and add to the soup.
4. Add the spices, coconut milk, sweet potato, and yam and cook until tender
5. Just prior to serving, add the sliced kale and cook just until it is softened.

We ate this over brown rice with garlic shrimp on top.  Hope you like it as much as we did.


Anonymous said...

I couldn’t resist commenting. Well written!

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