Servings: 4
Ingredients
- 1 large onion
- 1 1/2 carrot, diced in medium pieces
- 2 stalks of celery, diced in medium pieces
- 1 sweet potatoes, diced in medium pieces
- 3 grams of ginger, finley sliced
- 1 piece of Thai chili, smashed
- 1 garlic clove (skin on), smashed
- 5 ml curry powder
- 5 ml Chinese five spices, or smoked paprika
- 1 1/2 tin coconut milk
- 1/2 bunch fresh cilantro
- 1 litre water
- salt and pepper to taste
- 30 ml coconut oil
Instructions
- In a large saucepan, combine the coconut oil with onions, garlic and Thai chili, sweat.
- Add the carrots, celery and ginger, continue cooking for another 5 minutes.
- Add the spices, ginger and the sweet potato, cover with a lid and allow to cook for 5 more minutes.
- Add coconut milk and water, bring to a gentle boil.
- Adjust seasoning and lower the temperature to simmer.
- As soon as the vegetables are cooked, remove from the stove, correct the seasoning and add optional fresh spinach or kale, let it soften in the warm liquid.
- Serve in a warm bowl and drizzle optional chili oil (if you have some on hand) or high quality olive oil.
Video
Notes
Chef Notes: This is always a winner in our home. You can enjoy it as it is or you can incorporate some smoked chicken or fish. You can omit the sweet potatoes for butternut squash and finish with some quinoa or couscous.
Wine Pairing: Niagara Riesling
Juice Pairing: Popeyes Heaven
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