Try this delicious Vegetable Green Curry recipe from Chef Tom Walton and Califia Farms.
By Tom Walton
My Go-to Veggie Green Curry comes together really easily and packs a punch of flavour and goodness to warm you up with a simple curry base made from scratch (it’s just blend and go)! I’m hooked on using Califia Farms Original Oat milk in it too with it’s incredible flavour and creamy texture working so well with the heat and fragrance of the curry.
Ingredients (serves 4)
1 large eggplant, cut into 3cm pieces ¼ Kent pumpkin, cut into 3cm pieces 3 tbsp olive oil Salt
Green curry paste 1 small red onion, diced 1 3cm piece ginger, peeled, roughly chopped ½ stalk lemongrass, sliced 3 clove garlic 1-2 large green chili Handful coriander stalks (use the leaves for garnish)
To Serve
3 tbsp coconut oil 6 kaffir lime leaves 1 bunch broccolini, sliced 2 cups Califia Farms Original Oat milk 1 lime 2 cup bean sprouts, rinsed Large handful baby spinach leaves Handful coriander, roughly chopped Steamed rice and lime wedges to serve
Method
Preheat an oven to 220C.
Toss the pumpkin and eggplant with some salt, pepper and 3 tbsp of olive oil. Scatter over a baking tray and roast for 15-20 minutes, until softened and caramelised. Set aside.
Meanwhile combine the curry paste ingredients in a small food processor with a good pinch of salt and pulse to a paste. You can add a little olive oil if you need to help it along.
Place a large, deep frying-pan over a medium/high heat and add the coconut oil, curry paste and kaffir lime leaves. Cook for 2 minutes, stirring constantly, then add the broccolini and cook for 2 minutes more.
Add the Oat milk, zest of 1 lime and simmer for 3 minutes to cook the broccolini. Add the bean sprouts and baby spinach along with the roasted veggies, coriander and stir through. Adjust the seasoning to taste, and serve scattered with the reserved coriander leaves, steamed rice and lime to squeeze over.
Vegetable Green Curry by Chef Tom Walton
About Tom
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms visit here.
Try this delicious Vegetable Green Curry recipe from Chef Tom Walton and Califia Farms.
By Tom Walton
My Go-to Veggie Green Curry comes together really easily and packs a punch of flavour and goodness to warm you up with a simple curry base made from scratch (it’s just blend and go)! I’m hooked on using Califia Farms Original Oat milk in it too with it’s incredible flavour and creamy texture working so well with the heat and fragrance of the curry.
Ingredients (serves 4)
1 large eggplant, cut into 3cm pieces
¼ Kent pumpkin, cut into 3cm pieces
3 tbsp olive oil
Salt
Green curry paste
1 small red onion, diced
1 3cm piece ginger, peeled, roughly chopped
½ stalk lemongrass, sliced
3 clove garlic
1-2 large green chili
Handful coriander stalks (use the leaves for garnish)
To Serve
3 tbsp coconut oil
6 kaffir lime leaves
1 bunch broccolini, sliced
2 cups Califia Farms Original Oat milk
1 lime
2 cup bean sprouts, rinsed
Large handful baby spinach leaves
Handful coriander, roughly chopped
Steamed rice and lime wedges to serve
Method
About Tom
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms visit here.
Love curry? Try a delicious Curry Chicken Fried Recipe here and Joel Bennetts’ Snapper in Green Curry recipe here.
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