Last week I went to an amazing Plant based Thai Cooking Course with Michelle Mace.
I wasn't able to taste anything because it wasn't Kosher, but the smells that were emanating from the New York Style Loft Apartment where it took place were so incredible that it was quite hard to just look at it and not have a taste.
I was so inspired by all the great dishes and all the new flavors, that I went home and made one of the dishes for dinner the next night. It is not always easy convincing my husband and kids to eat the way I do but with dishes like these they don't need much convincing! They really loved it!
We are now in the period known as the 'nine days' where we mourn the destruction of our holy temples. One of the expressions of mourning is to refrain from eating meat this week. So I've shared this recipe as a great dinner option for the nine days. Your family will thank you!
LEMONGRASS COCONUT SAUCE:
2 large onions finely chopped
1-3 green chilies chopped (to taste)
3 cloves garlic chopped
10cm piece ginger chopped
1 stalk fresh lemongrass slice finely as possible (I couldn't find lemongrass so left it out )
1 Tbsp ground coriander
2 tsp ground cumin
2 Tbsp tamari sauce (use wheat-free for gluten-free diets)
1/2 tsp honey or brown rice syrup or maple syrup
1 Tbsp. fresh lime juice (or lemon)
1 tsp. salt
2 cups coconut milk
1 cup vegetable stock
2 kaffir lime leaves OR substitute 2-3 bay leaves
1.5 cups protein source (e.g. cooked chickpeas or beans)
1 large sweet potato / butternut cubed and steamed until soft
5 zucchini sliced and steamed until soft
1 cup cooked peas
1 loose cup chopped coriander
1 Tbsp coconut oil for frying
Heat coconut oil and slowly fry the onions for 20 minutes until caramelized. (add a bit of water if it gets too dry)
Add chilli, lemongrass, ginger and garlic.
Add cumin and coriander and fry for 30 seconds.
Add tamari, honey, lime juice and salt and fry for 30 seconds.
Add Coconut milk, vegetable stock and bay leaves.
Cook until sauce is reduced and slightly thicker.
Add steamed vegetables and cooked chickpeas.
Add more coconut milk if you would like more sauce.
Add chopped coriander at the end.
Cook Jasmine Rice according to package instructions and serve together!