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Coconut Curry with Carrot, Basil and Lime
Having had some beautiful Thai Green Curry which featured a refreshing notes of ginger and basil from the local Thai place, I was inspired to make a fresh tasting dish that featured this particular combination of flavors.
This really isn't a traditional type of curry. The bulk of the curry (or soup?), is made with oven roasted baby carrots, drizzled with honey.
You can eat this as a soup or over a bed of the incredible and fragrant Jasmine rice. And gosh, it's so orange and pretty. Purple is opposite of orange on the color wheel, so you know I added some of that super-purple red cabbage. I also threw some green onions on top- it seemed appropriate. Adding a squeeze of lime over the whole dish really brings all the flavors together.
You'll want to get this as creamy as you can, so you'll need a decent blender. This is a sweet dinner dish. You can easily control the sweetness by adding less honey. My boyfriend isn't huge on sweets and especially not as the main flavor for lunches or dinners. He is a meat man. However, every time he eats this dish, he tells me it is one of his favorites. This is no small accomplishment, seeing as a vegetarian coconut curry is competing with my classic beef stew made with wine.
You'll want to take the time to actually roast the carrots, because it brings out not only sweetness but other flavors that only roasting can reveal. In addition, this dish has a little spice to it- the ginger gives it a bite and I liberally add hot sauce. Love how I went from hating everything spicy, including pepperoni, to becoming addicted to all sorts of spicy. I've reached the point in my life where I want to make nearly all of my dishes at least a little spicy. Why do I love the pain?
I keep telling myself I am going to eat vegetarian 1 day every week for the health benefits. I certainly need to build up a collection of vegetarian meals and snacks. This curry is bursting with flavor and all that fat in the coconut milk is very filling. Higher fat dishes tend to keep you satisfied for longer by increasing your fullness and decreasing your appetite.
Curry pairs perfectly with Jasmine rice and serving it with rice would reduce the calories per serving. You may want to cook the rice using the Coconut Oil Method. You'll need to refrigerate the rice for at least 12 hours, so it needs to be made in advance. Researchers have found that this method can cut the rice's calories by nearly half or more. Coconuts are amazing and freaky.
Coconut Curry with Carrot, Basil and Lime
- 32 oz Baby Carrots
- 1 Can Full Fat Coconut Milk
- 2 Cups Broth
- 2 Cups Onions, Chopped
- 1/2 Cup Fresh Basil, Chopped
- 3 Tbsp + 2 Tbsp Olive Oil
- 3 Whole Garlic Cloves, Halved
- 1 1/2 Tbsp Green Curry
- 1 Tbsp + 1 Tsp Honey
- 1 Tbsp Garlic, Minced
- 1 Tsp Curry Powder
- 1 Tsp Chili Paste
- 1 Tsp Red Pepper
- 1/2 Lime, Juiced
- Lime wedges, hot sauce & jasmine rice (optional)
- Preheat oven to 400 degrees & rinse carrots.
- Spray baking sheet with oil, spread carrots in a single layer across sheet. Place halved garlic cloves with the carrots on the sheet.
- Drizzle carrots and garlic with 3 tbsp olive & 1 tbsp honey. Sprinkle with sea salt. Bake for 35 minutes to 40 minutes.
- Add minced garlic, chopped onion and 2 tbsp of olive oil to sauce pan and cook on medium until onions become translucent.
- Once onions become translucent, add grated ginger and basil, stir and cook for 2 minutes.
- Add roasted carrots and garlic cloves. Cook on medium-low with lid for 10 minutes.
- Add coconut milk, broth, curry powder, chili paste, lime juice and the remaining 2 tsp honey.
- Simmer for 25 minutes, stirring occasionally
- Take off heat and let cool, before you add to your blender.
- Once cooled, add all the contents of the saucepan into your blender and blend until smooth.
- Once smooth, its time to test taste while it's still in the blender. Now is the time to add some hot sauce and extra honey if you'd like it sweeter. Blend if you added some extra flavor. Once done, return to pan to heat up on low to the desired serving temperature.