Here’s a vegan, gluten-free curry recipe that you can serve on a cold winter night to warm yourself up.
Curry Paste:
- 2 green chilies
- 2 lemon grass stalks (pale part)
- 4 tsp of ginger root
- 2 tsp of coriander
- 4 lime leaves
- 1/4 tsp of cumin
- 1 Tbs. of sesame oil
- 6 cloves of garlic
- Sea salt and fresh ground black pepper to taste
Soup Ingredients:
- 1/4 cup of chopped pearl onion
- 1 Tbs. minced ginger
- 8 cups of low sodium vegetable broth
- 3/4 cups of brown rice
- 1 lime, juice
- 1 large sweet potato, cubed
- 1/2 cup of celery, chopped
- 1 cup of carrot, chopped
- 1 cup of green beans, cut into small pieces
- 12 oz of coconut milk
- One head of purple kale, broken down into small pieces
- Sea salt and fresh ground black pepper to taste
First, make the paste by putting all of the paste ingredients into a food processor and process until smooth (I used a coffee grinder, since I don’t drink coffee anymore and don’t use it for anything else!) Put the paste in a bowl and set aside.
Sauté the chopped pearl onion and ginger in a pot with a little bit of water until the onion is translucent. Add the vegetable broth and bring to a boil. Add the brown rice and let cook for 30 minutes. Add the juice of one lime to the mixture and the curry paste and mix until well combined. Add the cubed sweet potato. Cook the sweet potato for about 5 minutes and add the celery, carrot, and green beans. Cook for another 5 minutes. Then add the coconut milk and combine well. Lastly, add the kale and cook until it has wilted in the pot.
Serve and enjoy!
Photos by the author, no reuse without permission.
