I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.
2 tbsp coconut oil
3 cups white kidney beans
1 cup sliced dried mushrooms
3 cups green peas
1 cup celery, chopped
2 cups carrot, diced
1 small cauliflower, cut into florets
3 cups sweet potato, diced
1 1/2 tsp fennel seed
2 tsp chili powder
4-5 tsp sea salt
1 can coconut milk (organic, 400 ml)
1 can water
1/2 cup fresh cilantro, minced (I used 40 g)
1/2 cup fresh basil, minced (I used 40 g)
1 tbsp lime juice
1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours
2. layer the ingredients in as listed up to and including the coconut milk
3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.
5. serve with a extra lime juice and very very finely minced ginger to taste
For me these flavours work exceptionally well together. I hope you enjoy them too.