Introduction: Lemongrass Sweet Potato Curry - Vegan & Gluten Free
I am always in the mood for curry with rice! This recipe is a Thai red curry with creamy sweet potatoes and crunchy cauliflower. The flavors are bold and complex - sweet and tangy at the same time, simply sumptuous! I hope you enjoy!
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HERE'S HOW TO MAKE IT:
4 large slices slices of galangal
1 stick of lemon grass, cut into a few pieces
1 shallot, sliced
10 cloves of garlic
2 tablespoons Thai Red Curry – Thai Kitchen Brand, available on www.thaikitchen.com or grocery stores
1 can of lite coconut milk
1 tablespoon of mushroom essence – Po Lu Ku Brand, available on www.amazon.com or certain Asian grocery stores
Dash of salt
Juice from 2-3 wedges of lime
Dash of agave nectar
1 head of cauliflower, cut into florets
1 large sweet potato,
10 cherry tomatoes
In a pot, add the lemon grass, galangal, 10 cloves of garlic, sliced shallot. Then, add just enough vegetable stock to cover the ingredients and simmer for 5 mins.
Add the coconut milk, Thai red curry and cherry tomatoes. Simmer in low heat for 10 mins or until tomatoes are on the verge of bursting.
Add sweet potatoes, mushroom essence and salt. Simmer in low heat for 10 mins or until sweet potatoes are almost cooked.
Add the cauliflower, lime juice from 2-3 wedges of lime and dash of agave nectar to balance both sweet and tart flavors. Simmer for 5-6 mins or until the cauliflower is cooked.
Add cilantro into the pot and stir. Serve with rice.