Thai Pineapple Vegetarian Yellow Curry

 Ingredients

2 tbsp Sliced Thai Ginger  

2 tbsp Sliced Lemon Grass/ lemon zest/ lemon juice

3 tbsp Finely Chopped Onion 

3 tbsp Finely Sliced Garlic

1 tbsp Coriander Stems  

2 tbsp Fresh Turmeric

4 medium Kaffir Lime Leaves  / bay leaves & lemon thyme

1 tbsp Cumin Seeds

1 tsp Coriander Seeds  

1 tsp Paprika Powder

1 tsp Turmeric Powder

1/2 tsp Cloves pdr

1/2 tsp Cinnamon pdr

1/4 tsp Red Chili Powder

2 tsp Sugar  

2 tbsp Oil

1/2 tbsp Minced Ginger  

1 Cup Sweet Potato

3/4 Cup Sliced Carrots  

400 ml Coconut Milk

1 tbsp Palm Sugar  

2 tsp Lime Juice

 Salt  to taste

1/2  Cup Chopped Red Bell Peppers

1 Cup Chopped Pineapple  

1/2 Cup Tofu Cubes

 

Preparations

In a mixer, add ginger, lemon grass, 2 tbsp onion, garlic, coriander stems, turmeric sticks, Thai chilies, Kaffir lime leaves, cumin seeds, coriander seeds, paprika, turmeric powder, cloves, cinnamon, sugar and 2 tsp of vegetable oil.

Grind it to a smooth paste using water as required.

In a pan, heat oil over medium heat. Fry the tofu cubes for 2 minutes. Remove them from the heat and set aside.

In the same oil, add 1 tbsp of chopped onions, ginger, sweet potatoes and carrots and saute it for 5 minutes.

Add 2 tbsp of the prepared yellow curry paste and mix well.

Pour coconut milk and mix until the curry paste is dissolved into the coconut milk.

Bring it to a slow boil.

Add palm sugar, salt and lime juice and stir until the palm sugar is dissolved.

Then, add chopped red bell pepper, fried tofu cubes and pineapple cubes and give it a stir.

Allow it to simmer for 5-10 minutes. Make sure the sweet potatoes are fully cooked. Serve it hot with rice.

 

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Beetroot and Coconut Soup

 

Ingredients

• 2 Small Onions, sliced
• Olive oil
• 1 Carrot, chopped
• 1/2 tsp Minced ginger
• 1 Green chili, grated
• 1 Lemongrass, chopped
• 5-6 Lime leaves
• 1 Beetroot, chopped
• 1 tbsp Rice vinegar/ white vinegar/ white wine
• 250 ml Vegetable stock
• To season Salt and pepper
• 200 ml Tetra pack of coconut milk
• 1 tbsp Cream

How to Make Beetroot and Coconut Soup

Heat some olive oil in a pot and add the sliced onions, carrots and minced ginger. Stir.

1. Add the green chillies, lemongrass and lime leaves. Mix well.

 

2. Add chopped beetroot and mix all the ingredients well.

 

3. Add a splash of rice vinegar.

 

4. After giving it a quick stir, add the stock. Adjust the stock according to your vegetables.

 

5. Now add some salt and pepper and pour in the coconut milk and stir.

 

6. Let the soup simmer for about 10 minutes.

 

7. Put it in a blender and blend. Add some cream and fresh herbs to garnish.

 

8. Best served chilled.

 

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