Welp, here we are, it’s the end of January, it’s freaking freezing outside, and I’ve taken to walking around the house covered in a blanket. Time to HIBERNATE, BABY!
I suppose we all have been hibernating for about 10 months now, but this is the official big leagues of hibernation. So let’s look to some inspiration. We’re all pretty aware that bears hibernate. But did you know that these guys did too?
I mean, how cute is this? Even the bat looks semi-cute - which is a lot for me to say because I’ve always been terrified of them after hearing that they will fly into my hair and cause a big tangle (turns out this is an urban legend - but….still don’t trust them…). I’m personally resonating with that groundhog over there who’s passed the eff out with his lil’ mouth open. Which hibernation animal are you?
These animals hibernate in order to conserve energy to survive adverse weather conditions and lack of food. And humans don’t technically need to hibernate, because we’ve discovered other ways to survive the cold, such as building fires, wearing clothes, building shelter, and the ability to stock up on food.
So while we aren’t freezing 40% of our body like the tree frog up there, we definitely are cozying up and eating a lot more in order to mentally get through this time of the year. And winter hibernation time is kinda a magical time for anyone who loves to eat. Not only are baggy sweaters and stretchy pants in fashion, but ain’t nobody gonna see you without your clothes on for a looong ass time. Also, the best foods are in winter - and for good reason - we just want to snuggle up to a warm bowl at the end of a cold day. During this time of year, I pretty much want to eat any thing that I can simultaneously eat on my couch under my fuzzy blanket.
Which brings us to this curry. I can’t think of a cozier and warmer bowl of good good than a good curry.
This recipe is inspired by my dear friend Lisa’s curry recipe, who introduced me to the very idea of even attempting to make my own curry one day. And it’s important to note that Lisa made this in a makeshift kitchen in the middle of the desert at Burning Man (and (it’s actually freezing at night there), so that goes to show you that you certainly do not need any fancy equipment or ingredients to pull this recipe off. Which I love, because I’m also not one to stock fancy equipment or fancy ingredients at any time.
I also love this recipe because I can make a big vat of it, let it simmer on the stove while I do other things (for example, this week I had therapy and exorcised by soul while it did it’s thang). Then, I had a big ole’ bowl under my blanket. And then I ate leftovers for the rest of the week (I’m actually eating a leftover bowl as I type this right now). As energy levels are quite low during this groundhog’s hibernation, I’m really into putting in the least amount of effort in order to get the max results.
Finally, I love this because it feels like a big ole’ hug. We could all use more of those these days.
A couple of notes:
I always use frozen veggies in this recipe, because they honestly taste just as good as the fresh ones and it’s a fraction of the work. The one time I cut up fresh cauliflower myself I vowed to never ever do it again. But if that’s your *thing* to use fresh, then go for it! I bow down to you.
Don’t have these exact veggies? NBD! Throw in whatever you have : chick peas, spinach, green beans, whatever.
On that note, if you don’t have a lot of the ingredients I listed, you can still make this delicious! Your essentials are really just the garlic, ginger, onion, curry paste, veggies, and coconut milk. The rest is totally flexible.
Taste as you go! Want it spicier? Add more chili peppers or flakes. Feel like it needs more salt? Go for it! Trust you palette. It’s a very forgiving recipe, which is perfect for you to get creative. Remember our friend Lisa making this in the desert? Have fun with it!
I like to serve this over coconut white rice - the coconut adds a lot of creaminess to balance out the spiciness of the curry.
Super Veggie Coconut Curry
Serves 6-8 , or for you to eat a bunch of times throughout the week : )
Ingredients
2-3 tablespoons coconut oil
2 yellow onions, sliced thin
4 oz red curry paste
2 oz red pepper paste (optional, I just happened to have in my fridge)
2 inches fresh ginger, diced
6 garlic cloves, diced
2 Thai red chilli (if you want it spicy!) de-seeded and cut in slivers
2 sweet potato, cubed (I always use Japanese sweet potatoes when I can because they are just so delightful)
1lb frozen butternut squash
1lb frozen cauliflower florets
1 lb frozen kale
1 tablespoon salt
Several cranks of black pepper
1 tablespoon chopped lemongrass
1 inch fresh turmeric or 1 tsp turmeric powder (or lemongrass turmeric paste which I just discovered in my fridge)
2 cans coconut milk
2 tablespoons fish sauce
1 lime’s juice, plus two slices of lime to serve
6 basil leaves, plus extra to slice thin on top to serve
Green onions, sliced thin, to top to serve
For the coconut rice:
1 cup white rice
1 can coconut milk
1 tablespoons butter
Let’s do it!
Heat 1 tablespoon coconut oil over medium high heat in a large pot. Sauté the onion for about 2 minutes until softened and then add your curry paste.
Add 1 more tablespoon of coconut oil and then add the garlic, ginger and Thai chilis and sauté for another 2 minutes until fragrant.
Add sweet potato and ½ cup of water and cook for 10 mins, until you can just about stick a fork in the potato. If you notice it sticking to the pot, add more coconut oil. Stir every minute or so, so it doesn't stick to the pan and it cooks evenly.
Run your frozen veggies under hot water until they are de-thawed.
Add the frozen butternut squash, cauliflower, and kale. Add salt and pepper. Add lemongrass and turmeric. Add 1 tablespoon red pepper paste (optional, I just happened to have this in my fridge.)
Add coconut milk, fish sauce, lime juice, basil.
Simmer on low for 1 hr, stirring occasionally.
Give yourself about 20 mins to make some coconut rice. I take my classic white rice recipe and make it a coconut rice.
Coconut rice
1 cup white rice
1 can coconut milk
1 tablespoons butter
Head on over to Sobremesa 06. for the tutorial. Remember, it’s all about the 2:1 (water to rice) ratio. All you need to do is sub the water for coconut milk.
Put it all together now!
Put rice in a bowl, top with the curry, and then top with the green onions, basil, and lime wedge.
Happy cooking.
Love ya mucho,
Tessa