Thrive92017

THRIVE 47

method

Heat a couple tablespoons of oil on

medium heat in a large lidded pot.

Add the sliced onion, mushrooms and

a good pinch of salt. Keep tossing the

mushrooms as they cook and transfer

the pot’s contents into a bowl once

the onion has just started to soften.

Set aside.

Pulse all paste ingredients until

everything is combined, then scoop it

into the pot. Cook on medium heat

for a minute, stirring. Add the stock,

potatoes and curry leaves, put the lid

on and cook for around 20 minutes

until the potato is tender. Stir every so

often to stop anything from sticking.

Pour the coconut cream into the pot,

along with the mushroom/onion mix

and the peas. Cook for another couple

of minutes, then serve topped with the

micro herbs.

Potato, Pea &

Mushroom

Chinese-Style

Curry

ingRedients

For the Curry

350 g mixed oriental

mushrooms, sliced

1 yellow onion, sliced

2 potatoes

½ cup frozen peas

2 curry leaves

2 cups vegetable stock

1 can coconut cream

Sea salt

Macadamia or coconut oil

Radish and coriander micro

herbs (optional)

For the Paste

1 onion, peeled and roughly

chopped

1 tbsp turmeric, ground

1 tbsp curry powder

1 tsp coriander, ground

½ tbsp coconut sugar

1-inch piece ginger, peeled

½-inch piece galangal, peeled

1 small red chili

1 tsp sea salt

3 tbsp macadamia or coconut

oil, melted

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