red thai curry
1 tbsp ghee or oil
1 sliced red onion
1c dried chickpeas soaked overnight then cooked
2 cups of sliced carrots
1 cup of sliced broccoli
1/2 c leftover aquafaba (or water)
1/4 c coconut cream (or coconut yogurt)
salt to taste
curry paste
2 romano peppers
4 sprigs of spring onion
1 thumb of ginger
2 garlic cloves
1 lime - juice and zest
small bunch of coriander
1 tbsp paprika
1 tbsp cumin
1/4 tsp cayenne pepper
1/8 tsp black pepper
1 tsp salt
mashed potato
2kg russet/ yukon potatoes
1/2 c coconut cream
salt and pepper to taste
Add all the paste ingredients in a food processor and blend until smooth-ish.
Peel and chop the potatoes in quarters, place in a large saucepan, add enough water to cover and gently boil until soft about 15-20 minutes.
In a frying pan add the oil and red onion to fry on medium-low heat for about 5 minutes until softened. Add the carrots, sauté for a couple minutes then add the chickpeas, followed by the red curry paste and cook for another 5-10 minutes. Finally add the broccoli, aquafaba and coconut cream and put the lid on and simmer on low heat for 15-20 minutes.
Drain the water from the potatoes, add the coconut cream and mash with a masher or an electric whisk until fluffy and fairly lump free. Season with salt and pepper.
Serve with curry and ENJOY my friends!