GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: vegetarian green pea curry

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Every now and then I like to create a vegetarian meal. I would like this to be at least once a week, however my husband some times creates such a fuss that his meal is missing the meat component that it’s not worth it. This green pea curry was well received all round doesn’t contain chilli – making it safe for all your little ones out there!

Creating vegetarian options are great for the environment, your back pocket and for getting extra veggies into your little ones {because there isn’t anything else in there for them to get distracted by}.

It’s especially awesome for your back pocket when all of the ingredients are purchased from ALDI.

This green curry paste is super easy to whip up – literally blitz all your ingredients into a paste, fry off, add coconut milk and a little coconut water {because we are all trying to be a little healthier these days, add your veggies, simmer and you’re done!

Coconut water is the current health product in vogue at the moment. Pure coconut water is a natural beverage with no artificial additives or sweeteners. It’s cholesterol free, 99 per cent fat free, low in carbohydrates and naturally occurring sugars and has less than 100 kilojoules per 100ml (most flavoured varieties use 100 per cent fruit extracts). It also boasts zinc, selenium, iodine, sulfur, manganese, boron, molybdenum, ascorbic acid and B-group vitamins.

Now I picked up 1 litre of coconut water in ALDI for approximately $2. Now when I have purchase coconut water in the major supermarket chains it is normally $6 a litre! That’s an awesome saving – especially if you use coconut water in other things, like your morning smoothie.

GREEN PEA CURRY
3cm of ginger
3 garlic cloves
1 tablespoon of cumin
1 tablespoon of coriander seeds
2 spring onions
1 cup of mint leaves
1 bunch of coriander {use the stems and the roots, as well as the leaves}
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 can of coconut milk
500mls of coconut water
1 tablespoon of fish sauce
500 grams of baby potatoes
2 cups of frozen baby peas
100 grams of snow peas
Place the ginger, garlic, cumin, coriander seeds, spring onions, mint, coriander and both oils into a food processor and blitz for 5 minutes or until super smooth. Transfer to a deep frying pan and cook off the curry paste for 5 minutes or until fragrant.
Add the coconut milk, coconut water and fish sauce to the curry paste. Bring to the boil and then reduce to a simmer.
Add the sliced potatoes and frozen peas and simmer for 20 minutes or until the potatoes are tender. Shred the snow peas and then add at the last minute for 2 minutes.
I served my green pea curry with some steamed rice. You could easily add some meat or some tofu into this curry if you wished. Do you make your own curry pastes from scratch?

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