Sunshine curry: Thai style curry sauce
This Thai-style vegetable curry uses a healthy sauce made from sunflower seeds.
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Servings: 4
Calories: 236kcal
Ingredients
For the curry sauce:
- 1 cup sunflower seeds, (soaked for at least two hours or overnight)
- 2 tablespoon coconut oil
- 2 cloves garlic, crushed
- Large thumb sized piece of fresh ginger, grated or finely chopped, approx 25g
- 1 onion, finely chopped
- 1 red chilli, finely chopped (optional)
- 2 teaspoon ground turmeric
- 4-6 tablespoon Thai red curry paste, check label if vegan
- 1 tablespoon apple cider vinegar, (or rice vinegar or white vinegar)
- 2 leaves kaffir lime, very finely chopped (if you don't have any, substitute with zest and juice of one lime)
- 1 teaspoon salt
- 2 teaspoon raw sugar, or sweetener of your choice
For the vegetables:
- 1-2 tablespoon coconut oil
- Orange kumara, thinly sliced, sweet potato
- Green beans, topped and tailed
- Mushrooms, sliced
- slices Courgette, (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.
Nutrition information
Calories: 236kcal | Carbohydrates: 16.3g | Protein: 3.5g | Fat: 17.7g | Saturated Fat: 8g | Cholesterol: 0mg | Fiber: 2.7g
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