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Sunday, January 15, 2006

Thai-Style Vegetable Curry

We had a wonderful meal last night, and I found the recipe purely by accident. We hadn't gone to the store in days, so our selection of produce was running low. Basically, all we had in the fridge was broccoli. I also had a partial can of coconut milk I wanted to use up (from when I made the Coconut Basmati Rice) and a pumpkin that has been sitting on my counter forever.

It was getting late and I was wondering if I could cook the pumpkin quickly in the pressure cooker, and as I was paging through Lorna Sass' Great Vegetarian Cooking Under Pressure, I saw this recipe. It uses coconut milk and broccoli, and I thought briefly about subbing pumpkin for the sweet potatoes, but as fortune would have it, I had a couple of sweet potatoes in the pantry. I replaced the green beans the recipe called for with chickpeas, and voilà: Thai-Style Vegetable Curry served with Red Brown Rice.

Thai-Style Vegetable Curry

Thai-Style Vegetable Curry served with Red Brown Rice.

1 large bunch broccoli
2 teaspoons minced garlic
1 cup lite coconut milk plus 1 cup soymilk (see note)
2 tablespoons tamari soy sauce
1 1/2 teaspoons finely ground dried lemongrass (use fresh if you have it)
1 teaspoon dried basil leaves (omit if using fresh basil at the end)
1/2 teaspoon ground coriander seeds
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Generous pinch of crushed red pepper flakes
1 pound sweet potatoes, peeled and coarsely chopped
1/2 pound fresh mushrooms, halved or quartered
1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
10 large fresh basil leaves, snipped (optional)

Note about the coconut milk: The original recipe called for 2 cups, but I wouldn't use that much even if I had it. I cut the fat by using the coconut milk I had, about 1 cup, and filling out the rest with soymilk, water, and a splash of coconut extract. You can make this recipe much less high in fat by omitting the coconut milk completely and using only soy milk and coconut extract.

Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside.

Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. Add the coconut milk, soy sauce, lemongrass, dried basil, spices, red pepper flakes, reserved broccoli stalks, sweet potatoes, and mushrooms.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.

Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.

I served it over red brown rice, which I found in an Asian supermarket. You can serve it over any grain you want, or just eat it out of a soup bowl. The potatoes break down slightly and form a delicious sauce with the coconut milk.

We all three loved this dish. And it was quick, too. As my husband said, "Definitely a keeper!"

Serves 6-8

Nutrition Facts
Serving size: 1/6 of a recipe (11.8 ounces).



Ingredient analysis uses 1 cup of Thai Kitchen lite coconut milk and 1 cup of regular soymilk. Nutrient amounts will vary if different brands or ingredients are used.

Labels: Gluten-Free, Higher-Fat, Pressure Cooker

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13 Comments:

Blogger Isil S. said...

This looks yummy. Everything I love is in that plate!

10:01 AM, January 15, 2006  
Blogger SusanV said...

Thanks, Isil! I hesitated before having chickpeas two nights in a row, but in the end, I couldn't resist. ;-)

10:51 AM, January 15, 2006  
Blogger Isil S. said...

Susan,
I cooked this today for dinner, yummy. Thanks!

12:37 PM, April 04, 2006  
Anonymous Anonymous said...

is there any other vegetable you can substitute for the sweet potato? I don't' have a pressure cooker and am not a particular fan of potatoes.

Thanks!

11:11 AM, December 02, 2006  
Blogger SusanV said...

Anonymous, I think you could just use more of the other veggies and leave the sweet potatoes out. Or, if you like it, winter squash is a great substitute for sweet potatoes.

9:01 AM, December 03, 2006  
Anonymous Anonymous said...

Would substituting shitake mushrooms significantly change the flavor of the curry, and could you add cornstarch to thicken it a bit if you don't use the potatoes?

7:05 PM, December 07, 2006  
Blogger SusanV said...

I think shiitakis would alter it somewhat, but not in a bad way. And I'm not sure you'd need the cornstarch if you didn't use potatoes, but if it turns out to need extra thickening, it would be fine to use it.

5:34 PM, December 09, 2006  
Anonymous moi said...

I substituted some indian curry and it tasted fantastic. It adds a little ethnic kick to the dish if you're into something a little different.

6:48 AM, December 10, 2006  
Blogger Purl said...

this is delicious!

5:06 PM, January 09, 2007  
Anonymous Anonymous said...

hi susan

I don't have a pressure cooker, what is another way to cook this ?

12:56 PM, August 14, 2008  
Blogger Doug said...

This does look great and I do love Thai. I might try this out.
But I'd be more enthusiastic if I knew the calorie content. I'm assuming it's Zero Fat (or is it just close to that? in which case I'd like to know that too).
Is the calorie count somewhere I'm not looking?

1:05 PM, July 17, 2009  
Blogger SusanV said...

Doug, I've just added the nutritional info, and as you can see, because of the coconut milk this recipe is not fat-free. To reduce the fat, you can omit the coconut milk and use only soymilk, along with a few drops of coconut extract.

9:08 AM, July 18, 2009  
Blogger Doug said...

I was realizing that, thinking about the Thai peanutr sauce I made recently, that I could also leave out the layer of fat in the coconut milk can (even the Lite kind I used had a smaller layer). This would greatly reduce the fat but still be flavorful. Although it might affect the texture some.
Thanks for posting the nutritional info!

12:11 PM, July 18, 2009  

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