This creamy coconut vegetable curry was inspired from a recent trip to Indonesia. Bursting with vegetables, delicious flavors, and anti-inflammatory properities, you don’t even need to leave home for an Indonesian adventure!

Ingredients

Curry Paste

• 5 cloves garlic
• 2 stalks shallots
• 1/4 cup Wildly Organic Soaked & Dehydrated Cashews
• 1/4 cup fresh ginger
• 3 tablespoons fresh turmeric (or 1.5 teaspoons powder)
• 1 tablespoon coriander seeds
• 1 tablespoon Wildly Organic Coconut Sugar
• 1/2 teaspoon black peppercorns
• 3 small red chillis (optional)

Curry

• 2 cups vegetable stock (or bone broth)
• 1-3/4 cup coconut cream
• 2 stalks lemongrass
• 3 kaffir lime leaves
• 1 eggplant (sliced into 1-inch sticks or large chunks)
• 2 zucchini (sliced into 1-inch sticks or large chunks)
• 2 carrots (sliced into 1-inch sticks or large chunks)
• 1 red pepper (sliced)
• 1 cup cut beans or snow peas
• 3 tablespoons Wildly Organic Centrifuge Extracted Coconut Oil

Instructions

1. Place all curry paste ingredients into a food processor. Blend until you get a smooth consistency.
2. Heat the coconut oil in a large saucepan and pour in the curry paste. Stir through for 5 minutes on low heat.
3. Meanwhile, remove the green part of the lemongrass so you are left with the fragrant white part.
4. Then ‘bruise’ the lemongrass using the side of your knife or simply create slits in its side to release the fragrance.
5. Add the stock, coconut cream, lemongrass and kaffir lime leaves into the pot and allow to simmer for 5 minutes.
6. Now add the eggplant, zucchini, and carrots.
7. Cook for 20 minutes with the lid on.
8. Add the beans or snow peas and cook for another 10 minutes.
9. Serve over rice and garnish with fresh cilantro.

Recipe by: blog.wildernessfamilynaturals.com