HARVEST MOON CURRY

(VEGAN, VEGETARIAN, GLUTEN FREE, DAIRY FREE)

Our cold weather curry features root vegetables and poblano chile for a touch more spice. We roast the veggies to get crispy browned sides, but you can also steam or boil them. This hearty and satisfying vegan curry will keep you warm on a wintry day, and it also welcomes meat such as shredded chicken, pulled pork, or cooked ground beef. Serve over steamed rice or a whole grain and garnish with microgreens, pea shoots, or the herbs of your choice (we like Mei Mei’s special Cabbage Pickles or Fried Shallots - both recipes can be found in our Double Awesome Chinese Food Cookbook).


INGREDIENTS

ROASTED VEGETABLES

1 pound (450 g) root vegetables, such as potatoes, carrots, or parsnips, cut into 1-inch chunks

1 tablespoon (13 g) olive oil

Kosher salt

CURRY SAUCE

1/4 cup (52 g) neutral oil, such as canola

1/3 cup (85 g) red curry paste, or curry past of your choice

1 clove garlic, minced

One 1-inch piece fresh ginger, minced

2 tablespoons (20 g) diced poblano chile

1/2 medium onion, minced

Two 13.5-ounce (400 g) cans unsweetened coconut milk

2 tablespoons (30 g) soy sauce (substitute tamari if gluten-free)

1 tablespoon (20 g) maple syrup

1 tablespoon (15 g) ketchup

1 teaspoon (5 g) rice vinegar

Kosher salt

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INSTRUCTIONS

ROAST THE VEGETABLES

Preheat the oven to 400°F (205°C).

Scatter the vegetable chunks onto a baking sheet and drizzle with the oil. Toss with your hands to coat and sprinkle with a generous pinch of salt. Roast until the largest pieces can be easily pierced by a fork, about 30 minutes.

MAKE THE SAUCE

Heat the oil in a medium saucepan over medium heat until shimmering. Add the curry paste and cook, stirring, for 2 minutes. Add the garlic, ginger, chile, and onion and cook until softened, about 4 minutes. Add the coconut milk, bring to a simmer, and simmer for 10 minutes to let the flavors get to know each other. Remove from the heat and stir in the soy sauce, maple syrup, ketchup, and vinegar. Season with salt. At this point, the sauce can be cooled and refrigerated if you’re not planning to eat it soon.

Add the cooked root vegetables, taste for seasoning, then serve over rice with the garnishes of your choice.


Serves 4 to 6 over steamed rice.

Click here to buy our Double Awesome Chinese Food Cookbook to try out more delicious recipes!

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