So while I’m over here packing up our things to relocate to the US fo the next few months cooking has been on the sidelines a bit but I just needed to share this amazing vegetable curry with you. I’ve been obsessed ever since I’ve tried it years ago at the Costes in Paris and this time around I knew I needed to recreate it! It’s a bit more laborious than my usual recipes but the effort surely pays off! It’s packed with so many amazing veggies, feel free to swap them and add in your favorites but making the crunchy quinoa to go with it is a must!
Serves 4
Ingredients: (preferably organic)
- 1 bag of broccolini, trimmed
- 1 bag of green beans, trimmed
- 1 bag of baby carrots, peeled
- 1 cup frozen edamame
- 1 eggplant, halved & sliced
- 8 large shiitake mushrooms, a star sliced in on top
- a splash of olive oil
- pink Himalayan salt, to taste
- 2 cup red quinoa, cooked
- 1 spring onion, sliced, for garnish
- a handful of cilantro, for garnish
- 2 cups coconut milk
- 2-4 tbsp yellow curry paste
Directions:
01. Put the broccolini, green beans, carrots and edamame in a steamer insert and cook according to the directions of your steamer or at 100 degrees for 20 minutes.
02. Pre-heat the oven to 180 degrees, spread the quinoa on a parchment paper lined baking sheet, sprinkle with pink salt and bake for 20-30 minutes until crispy, stirring occasionally to make sure it doesn’t burn.
03. Sprinkle the eggplant slices with salt and let sit for 10 minutes to make them tender and cut any bitterness. Meanwhile, heat up a pan with oilve oil and sauté the shiitake mushrooms until tender. Sprinkle with salt and set aside covered to keep warm. Sear the eggplant slices until browned and tender, set aside with the mushrooms.
04. In a sauce pan, gently heat up the coconut milk and add the curry paste, adjust the seasoning to taste by adding more or less curry paste.
05. Arrange the bowls by putting the steamed vegetables first, a few slices of eggplant and shiitake, add the curry sauce, top with crispy quinoa on the side and garnish with spring onion and cilantro. Enjoy!
