Last time I already wrote about my love for Brussels sprouts and told you to combine them with ginger, unlike how they’re usually eaten in the Netherlands. The Dutch just boil their veggies for an hour and then mash them with potatoes. I’m not even joking. Luckily we’re able to peek into the kitchens of our neighbours from all over the world.
Well, the following recipe is said to be Thai. I’ve been eager to try it, for it’s a curry starring Brussels sprouts! And much more, like ginger (you see?), a lot of tubers and coconut milk. I found the recipe ‘Thaise curry met geroosterde knolgroenten’ here on the Vegan Challenge website. Vegan Challenge is similar to Veganuary: you are challenged to eat vegan for a month, while being supported by them providing recipes and tips and tricks. Veganuary is being held in January, where the Vegan Challenge runs in April and I believe also in the fall. Vegan Challenge is Dutch and so is their information, therefore I will translate this curry recipe here.
Thai curry with roasted tuber vegetables
Serves: 4 persons
- 250 g brown pandan rice
- 300 g rutabaga (koolraap), peeled and in slices thick as a thumb
- 300 g parsnip, peeled and in slices thick as a thumb
- 300 g Brussels sprouts, halved
- sunflower oil
- 3 tbsp Thai green curry paste (vegan)
- 1 red onion, in halve rings
- 2 cloves of garlic
- 1 tbsp fresh ginger, minced
- 250 g carrot, diced
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 400 ml coconut milk
- juice of 1 lime
- 1 tbsp agave syrup
- 1 hand fresh coriander, coarsely chopped
Heat the oven to 200°C/392°F. Put the rutabaga, parsnip and Brussels sprouts in a large oven dish and cover with some oil. Roast the vegetables for 30 minutes and turn them halfway. Add extra oil if the vegetables are too dry.
Prepare rice according to its specific instructions.
In the meantime, take a large pan in which you fry the onion in 1 tablespoon oil for 2 minutes. Add the curry paste and fry for another 2 minutes. Crush the garlic into the pan, add the ginger and fry again for 2 minutes. Add carrots, vegetable stock and soy sauce and bring to a boil. Reduce heat to low and let it simmer for 20 minutes. Slightly mash the carrots with a fork or a potato masher.
Add the roasted vegetables together with the coconut milk, lime juice and agave to the pan and let it simmer for 5 minutes. Add more curry paste, salt and/or pepper to taste.
Serve the curry with the rice and garnish with the coriander.
Tip: If you have troubles finding rutabaga, you can replace it with celeriac.
It’s as simple as that! Nah, not too simple – but nice! I love that the vegetables used in this dish are all growing in the same season, so it will have a relatively small carbon footprint when prepared in winter time. In the Netherlands that is. I don’t know whether these vegetables are growing elsewhere too. Maybe in the Nordic countries?
Also, I really dig the colours! As you can see in my picture, our curry was purple. Say what?! It is purple because we used a purple carrot. Did you know carrots used to be pale yellow and purple? Then some Dutch people came and decided they should be orange and that’s how it happened. A friend also told me recently it had something to do with a Dutch king. Oh, well. Also, you can check the original recipe for a picture of how it’s supposed to look, when you use ‘normal’ orange carrots, and coriander.
Our curry was also green from the sprouts, and yellow and orange and pale-ish. The orange came from sweet potatoes actually, which I added because those are supposed to have proteins. Oh yes. I was too lazy to look up all the protein contents, but this seemed like a nice option anyway, because I like those tubers. (Vegan Challenge recipes are said to be checked nutrient wise, so probably there’s enough proteins in the original recipe.) The sweet potato was also nice because in the oven it got way softer than the rest, so it added even more variation to the whole. Our carrots didn’t get so soft and we didn’t mash them, but we liked it like this. The coconut oil made it creamy enough.
So: I loved the variation of tastes, structures and colours and I am quite sure you will do so too. Try it! Quickly, before it’s too late and we have to eat spring veggies again.