STEEMIT CULINARY CHALLENGE #38 - THAI CURRY THE CANADIAN VEGAN WAY

I am Canadian exactly half of my life this year, (which by the way I just realized at this moment as I am writing this), gave me an opportunity to explore other cultures without leaving Canadian borders. Not that I do not like to travel, quite the opposite, nevertheless, the whole world is right here; except the climate lol.

From the time I came here, I was amazed about all the variety of cuisine from Asia to Mexico. Truly a lot to explore and I did. I am vegan only since 2011, so the previous experience with food from all these cultures is helping me now to create vegan options of their traditional dishes. The fact is that majority of them are almost plant based, with only few animal ingredients and they are usually very easy to replace.

In the case of this Thai Coconut Curry, I use Butternut Squash, which is very Canadian. I discovered long time ago, that butternut squash makes very good base for thick curry sauces for Indian Chickpeas, so why not Thai. However, the Fish Sauce that is one of the common ingredients in Thai cuisine I have replaced with seaweed. This is not the first time I did it; I have few Pad Thai recipes on my blog where I am using Wakame to get the fishy Thai flavour. It is very easy and it works very well.

I would say Thai food is one of my favourites right next to Indian, Japanese and Mediterranean. So I am very happy I have another great recipe under my belt. It turned out absolutely scrumptious and I highly recommend. Not to forget, the best thing about making your own meals instead of ordering takeout is that you are putting much healthier ingredients in your food then the restaurants do and your body will thank you.

THAI COCONUT CURRY THE CANADIAN VEGAN WAY
Butternut Squash Based Coconut Curry
Vegan – Gluten Free – Refined Sugar Free

INGREDIENTS AVAILABLE IN CANADA (SOME MADE IN CANADA TOO)
Serves 4 to 6

SAUCE
• Coconut oil ¼ cup
• Butternut Squash 2 cups (peeled and cut into cubes )
• Tomatoes 2 cups (diced)
• Onion 1 Medium Size
• Garlic 3 cloves sliced
• Coconut Milk 1 cup
• Raw coconut sugar 1tbs
• Seaweed 1tbs (Wakame flakes soaked in ¼ cup of water)
• Chilli Paste 2tbs
• Peanut Butter 1/4 cup
• Lemongrass 3 (cut into about 1 inch long pieces)
• Cilantro 1/2 cup (only the leaves)
• Turmeric 1tbs
• Ginger 1tsp
• Mustard powder 1tsp
• Chili powder 1 tsp
• Black Pepper ½ tsp
• Himalayan Pink Salt to taste
• 1 cup of water (you may add more if needed)

PROCESS
• Preheat the oven to 400F.
• Place the butternut squash with ½ cup of water & salt into casserole dish and roast for 40min covered with lid.
• Heat up the coconut oil and begin sautéing the onion first and garlic few seconds later.
• Sauté until translucent.
• Add all the spices including chilli paste and sauté for few seconds.
• Add ¼ cup of water, stir thoroughly and add tomatoes, lemongrass and salt.
• Stir thoroughly again, lower the heat and let it simmer under the lid for 15 minutes or until mushy.
• When ready, remove the lemongrass; add the butternut squash, coconut milk, coconut sugar, peanut butter and seaweed.
• Stir thoroughly, bring it to boil and take it off the heat.
• Wait few minutes until it cools down, and then blend it in a blender until smooth.
• Fill your bowl or pot, add cilantro leaves and stir.

This sauce can be stored in a refrigerator for a up to five days if sealed properly. It can be also frozen so you have it ready for times when you don’t have time to cook. It can be served with rice of your choice, stir fried veggies, caramelized eggplant, tofu or anything you wish.

VEGETABLES (these are Ontario grown)

• Red Pepper (sliced)
• Broccoli florets 1 ½ cup
• Snow peas 1 cup
• Rainbow Carrot (sliced)
• Coconut oil 1tbs
• Tamari sauce 2tbs
• Garlic powder or minced garlic to taste
• Chinese eggplant (cut into wedges)
• Maple syrup 1tbs
• Scallions sliced to garnish
• Crushed peanuts to garnish
• Cilantro to garnish

If you like stir fired veggies, you can also make them on coconut oil, with garlic and Tamari sauce. In addition to that, I highly recommend caramelized Chinese eggplant, cut into wedges and sauté on each side for few minutes on coconut oil, Tamari and Maple Syrup. Super delicious I guarantee.

Oh, I almost forgot.......what are actually traditional Canadian dishes? There is only few and POUTINE is one of them, which I never ate lol. On the other hand, I love our Canadian Maple syrup and use it all the time.

THANK YOU FOR VISITING AND BON APPETIT 🍇🍍🍑🌸🍑🍍🍉

https://www.lenasveganliving.com/