Vegetarian Red Thai Curry

My mom had potato plants that came up from a handful of potatoes that didn’t get harvested last year and we dug them up this week. Mike and I had already planned on having a vegetarian curry this week, but it went in a different direction…..

Ingredients:

Head of cauliflower cut into bite sized pieces

12 oz of baby potatoes–cut into 1/2″ to 3/4″ pieces

Olive oil

4 Tbsp ghee

1 medium onion finely chopped

1 cup sliced celery

1/4 cup flour

1 cup chopped frozen kale

1 can garbanzo beans

4 Tbsp red curry paste (or to taste)

2 cups vegetable broth

1 can coconut milk

3 Tbsp sugar or to taste

1 1/2 tsp salt or to taste

Juice of 1 lime

Prep the roasted vegetables by tossing the cauliflower and potatoes in the olive oil.

Roast them in a 450 degree oven until they begin to brown. Set aside.

Begin the sauce by melting the ghee in a large braising pan or deep skillet.

Add onions and celery and cook until translucent.

Add the flour to the mixture and cook for one to two minutes and add the vegetable broth.

Add the coconut milk and the kale.

Add the red curry paste. I used a couple of big heaping spoonfuls.

Stir that in and add the garbanzo beans, salt, sugar, and lime juice.

Stir in the roasted vegetables.

The Rice:

4 cups of water

2 cups rice

1 1/2 tsp whole cumin seeds

1 tsp salt (or to taste)

Ghee or butter to taste

Cook over low medium until the water is almost absorbed. Turn off heat, add butter/ghee, and cover. Fluff when ready to serve

We served this with chopped dry roasted peanuts on top. It would be good with some cilantro as well.