I grew up hating coconut milk and anything coconut flavored, despite being Southeast Asian myself. The idea of coconut milk mixed with anything savory was enough to make me want to barf . . . not to mention the soupy consistency of coconut curries and strong spices, and I could never bring myself to try it. It wasn’t until two months ago, actually, when I was on a trip to Indonesia; being stuck with limited vegan options in restaurants, I dared myself to take the plunge and try it for the first time – after all, our taste preferences do change as we age.
. . . annnddd I’ve been obsessed ever since I tasted that first spoonful.
I’m still not a fan of coconut milk, but something about it being combined with the curry spices made it different. After I came back from the trip, I knew I had to start making my own. It was surprisingly easy to recreate with a good quality store-bought curry paste, and I’ve tried simmering it with different vegetables such as eggplants, potatoes, and carrots, all with great results. So simple, so delicious, and so nutritious!
A few days ago, Ms. Taavi (@healthienut) and I decided to get together for another collaboration, just in time before things start getting busy for us very soon. We wanted to choose a few ingredients to work with as we each create our own recipes with those ingredients, and when she mentioned cauliflower and lemon/lime, a good ol’ Thai vegetable curry immediately came to mind. We agreed to throw in bell pepper into the mix, too.
And we all know what goes in a good veggie curry – okra and fried tofu, for a variance in textures. Mmmmmm . . .
Served this beauty in a bell-pepper-shaped mini pot. How adorable is this?
Besides from being healthy, easy, and delicious, this curry is also very versatile. Throw in any veggies you fancy!
Alright, fasten your seatbelt, continue reading, and brace yourself for a spice-loaded recipe that is every bit as feisty as your soul.
(Also don’t forget to check out Taavi’s blog as well for her take on these ingredients!)