1cupsunflower seeds, (soaked for at least two hours or overnight)
2tablespooncoconut oil
2clovesgarlic, crushed
Large thumb sized piece of fresh ginger, grated or finely chopped, approx 25g
1onion, finely chopped
1red chilli, finely chopped (optional)
2teaspoonground turmeric
4-6tablespoonThai red curry paste, check label if vegan
1tablespoonapple cider vinegar, (or rice vinegar or white vinegar)
2leaveskaffir lime, very finely chopped (if you don't have any, substitute with zest and juice of one lime)
1teaspoonsalt
2teaspoonraw sugar, or sweetener of your choice
For the vegetables:
1-2tablespooncoconut oil
Orange kumara, thinly sliced, sweet potato
Green beans, topped and tailed
Mushrooms, sliced
slicesCourgette, (zucchini) cut into thin slices
Capsicum, sliced
Baby corn
To serve:
White or brown rice of your choice
Chopped coriander, (cilantro)
Chopped red chillis, optional
Instructions
For the curry sauce:
Drain and rinse sunflower seeds. Add them to a high speed blender or food processor with three cups of water and blend for 1-2 minutes or until as smooth as possible.
Heat 2 tablespoon coconut oil in a large frypan. Add garlic, ginger, onion and chilli (optional - leave it out if you prefer your curry mild) and cook for a few minutes or until soft and fragrant.
Add turmeric and 4-6 tablespoon curry paste (use less if you like your curry mild, more if you like it hot). Stir and cook through for a few minutes.
Add the blended sunflower seeds, vinegar, kaffir lime leaves, salt and sugar.
Stir through and cook over a low heat for about five minutes. Taste and adjust seasoning with salt, sugar or vinegar as needed until it tastes well balanced.
Set aside while you cook your vegetables.
For the vegetables:
I haven't specified quantities here as the vegetables you use are really up to you, your preferences and the number of people you're cooking for. I really enjoyed this combination, but sub vegetables in or out as you prefer.
Heat 1-2 tablespoon coconut oil in a wok or large frypan.
If using, add kumara (sweet potato) first to give it a few minutes of cooking time before anything else is added. When it is semi-cooked, continue stirfrying and adding vegetables one type at a time.
Cook vegetables until done to your liking (I like mine quite crisp), then pour in the curry sauce and heat through for a minute or two. Add a little extra water if necessary to bring the curry to your preferred consistency.
To serve:
Serve curry with white or brown rice (I like white jasmine rice with Thai curries), and chopped coriander (cilantro) and red chillis on the side.
Notes
Nutritional information is provided for the curry sauce only.