GREEN CURRY WITH OKRA, EGGPLANT + ROMANESCO
Full days at work, busy weekends and darkness at 6pm definitely takes its toll on me. Daylight hours are limited, and though I know that I should be cherishing this fantastic autumn weather before we're hit with our first snow fall, I'm drawn into the kitchen in hopes of snapping some photos before the sun sets. Apologies in advance if posts slow down a bit over the next few months as I struggle to balance my job, weekend getaways, time in the kitchen and very few hours of daylight.
Long days at work, followed by chilly walks home, has me craving couch time, sweatpants, the bridge (obsessed) and hearty, substantial meals; bowls packed with flavour, seasonal veg and warmth. This dish is just that - and more. Probably one of the fastest curries I've ever thrown together (this would be a close second), it works perfectly for dinner, and equally well for a week day work lunch.
GREEN CURRY WITH OKRA, EGGPLANT + ROMANESCO // serves 4-6
Preheat oven to 400.
1 romanesco broccoli, broken into florets
2 japanese eggplants, roughly chopped
20 okra, roughly chopped
1 T olive oil
salt, pepper, red pepper flakes
nub coconut oil
2 T green curry (recipe below)
1 can coconut milk
sprinkle coconut (or brown) sugar
2 kefir lime leaves (tough to find, but mandatory! try a grocery store in chinatown)
jasmine rice, cilantro and toasted cashews (optional), to serve
5 green chilies
2 tsp lemongrass paste
1 cup fresh cilantro, leaves and stems
1/4 cup shallot
2-3 garlic cloves
2" nub fresh ginger
zest from 1/2 a lime
1/2 tsp tumeric
1/2 tsp coriander
1/2 tsp cumin
1/4 cup water
What to do:
Start by making the green curry. Combine all the ingredients in a blender and pulse to combine. If too thick, add more water -- you want a paste, not a liquid. Store in an airtight container.
In a large bowl, toss the romanesco, eggplant and okra with the olive oil. Spread onto two parchment lined baking sheets and sprinkle with salt, pepper and red pepper flakes. Roast for 10 minutes, toss, and an additional 10 minutes. Remove from oven and set aside.
While the vegetables are roasting, prepare the sauce. Heat the coconut oil in a heavy bottom pot. Add the green curry paste, coconut milk and sugar and stir to combine. Bring to a boil, then reduce to a simmer. Toss in the kefir lime leaves and simmer for 10 minutes, allowing the sauce to thicken. Discard leaves before serving.
When ready to serve, start with a mound of rice and top with roasted veggies and a heaping spoon of green curry sauce. Sprinkle with fresh cilantro and some toasted cashews. Enjoy!