I recently served this up on a winter day retreat I hosted in Leeds, after a morning of pranayama, meditation and a dynamic 90 minute vinyasa practice, they were very hungry yogis!!
This warming and nourishing bowl was the perfect way to refuel and I think its just the wonderful in the colder months or when you want something warm and comforting but also still healthy and nutritious.
The creamy, yellow curry is super aromatic and satisfying, kale and spiralized carrot add colour, vitamins and fibre and red rice is a healthy alternative to regular rice which has a higher nutritional profile and has a lovely slightly chewy texture.
Ive given the recipe for making the paste yourself, however you can buy yellow curry or panang curry paste in asian supermarkets which are pretty good if you're short on time or struggle to find the ingredients. Some of the ingredients are a bit unusual but you should be able to find them in a good asian supermarket.
INGREDIENTS FOR THE CURRY PASTE
1/2 cup natural peanut butter or salted peanuts
1 stalk lemongrass (minced)
1 chilli (sliced)
2 shallots (sliced)
1 thumb-size piece of galangal (sliced)
1 thumb-size piece of fresh tumeric (sliced)
4 cloves garlic
1 teaspoon whole corriander seeds toasted lightly
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon mixed spice or nutmeg
2 tablespoons tamari or soy sauce
1/2 teaspoon ground turmeric
1/2 black pepper
2 tablespoons agave syrup (or brown sugar)
Juice of one lime
Zest of 1/2 lime
3-4 kaffir lime leaves, minced
2 large sweet potatoes cut into 1inch chunks
2 large carrots chopped roughly into big chunks
200g button mushrooms, quartered
200 grams green beans, cut in thirds
500ml vegetable stock
1 can coconut milk
1-2 tablespoons coconut or veg oil
2 more kaffir lime leaves (this is optional, I just love the flavour!)
Handful of fresh chopped coriander
SESAME KALE INGREDIENTS
4 big handfuls of kale
2 tablespoons toasted sesame oil
4 tablespoons toasted sesame seeds (I like a mix of black and white)
salt and pepper to taste
2 cups of red rice
2 large carrots spiralized
1/4 cup Omega seed mix (pumpkin, sunflower, sesame, linseed and chia seeds lightly toasted. A splash of tamari at the end of toasting makes them super tasty)
MAKING THE PASTE
Pop all the ingredients in a food processor or blender and blend you can add coconut milk as needed to blend ingredients into a smooth paste or sauce. Process well. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for longer.)
First cook your rice, generally one cup rice to two cups water works. Cook it for 30-40 mins and once its cooked drain any excess water and then just let it sit as you prepare the other parts as it will continue to soak up residual water and get nice and soft.
For the yellow curry, first saute the mushrooms with the coconut oil, add about 1/4 - 1/2 cup of the curry paste and stir fry for 2 minutes. Add the coconut milk, stock, kaffir lime leaves and all the veggies except the green beans and fresh coriander and cook for 20-30 mins then add green beans and cook for a further 10-15 mins until all the veggies are tender then pull out the kaffir lime leaves and stir through the fresh coriander at the end.
While the curry is cooking, make the kale... put all the ingredients in a bowl and massage for a few mins until the kale becomes soft then season to taste.
Always taste test the curry for salt and sourness/sweetness after its done cooking, adding more salt if not salty enough, and more sugar if too sour. If too salty, add a little more lime juice. Add more coconut milk for a creamier, richer sauce.
Once you are happy with the flavour of the curry its time to serve! Take your favourite bowl and add 1/3 kale, 1/3 red rice and 1/3 yellow curry then top with spiralized carrots and seeds. Enjoy x