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Laotian Curry

When you’re short on energy, this easy one-pot wonder yields a big pot with minimum effort. Fans of Southeast Asian cooking will love the rich coconutty broth and tender cauliflower and eggplant.

Yield: 
11 cups
Cooking Time:  35 Minutes
Prep Time:  15 Minutes
Ingredients: 
  • 1 Tbsp bland oil
  • 2 cups diced onion (2 onions)
  • 1 Tbsp minced garlic (2-3 cloves)
  • ½ tsp black mustard seeds
  • 2 cups bite-size cauliflower florets
  • 2 cups cubed Asian eggplant
  • 1 cup chopped carrot (1-2 carrots)
  • One 28-ounce can diced tomato (or 3½ cups fresh)
  • 4 cups water
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 2 tsp salt or to taste
  • 1 Tbsp sugar
  • ½ stick cinnamon
  • 2 Tbsp rice vinegar
  • One 14-ounce can coconut milk
  • 2 cups whole baby spinach leaves
  • ½ cup chopped cilantro or Thai basil (packed)

 

Instructions: 
  1. Heat the oil in a 6-quart pot over high heat. Add the onion and sauté for a few minutes until it begins to brown. Add the garlic and mustard seeds and sauté for another minute.
  2. Add the remaining ingredients except the coconut milk, spinach, and cilantro or basil and bring to boil. Reduce the heat to medium-low, cover, and simmer for about 20 minutes.
  3. Add the coconut milk, spinach, and cilantro or basil and simmer for another 5 minutes or so. Remove from the heat, ladle into bowls, and serve.

 

Notes: 

Spice it up: Add a minced fresh chili at the very end if you like it spicy.

Make it a meal: In Step 2, add 2 cups of cubed firm or deep-fried tofu (which you’ll find in Asian markets and some grocery stores). Serve with scoops of jasmine or Thai sticky rice on the side—or even in the soup.

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