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Vegetarian Coconut Curry

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Chef Amiko Gubbins

Food & Home / / September 10, 2017

 

Vegetarian Coconut Curry over Brown Rice with Roasted Sweet Potatoes, Eggplant, Brocolini, Spinach, Heirloom Cherry Tomatoes and Crispy Shallots

Coconut Curry

  • 1 Tbs. cayenne pepper
  • 5 tbs paprika
  • 1 tbs turmeric
  • ½ cup minced garlic
  • ½ cup minced ginger
  • ½ cup toasted coriander seeds
  • 2 cups water
  1. Place all ingredients into a blender and blend until it becomes a smooth paste
  2. In a large sauce pot, combine the paste from the blender with 7 cans of coconut milk , 1 cup tamarind paste, 3/4 cup brown sugar and 3 tbs salt
  3. Bring everything to a boil, then reduce heat and simmer for 10 min.

Makes 4 Quarts 

Brown Rice

  • 3 cups brown rice
  • 4 cups water
  • 1 and ½ tsp salt
  1. Place rice and water and salt in rice cooker
  2. Steam until done

Vegetables for Garnish 

  • 1  sweet potato, oven roasted and peeled and diced into 2 inch pieces
  • 1 bunch brocolini blanched  and cut into 3 inch pieces
  •  2 cup baby spinach
  • 2 cup heirloom cherry tomatoes cut in half
  • 2 japanese eggplant sliced ½ inch thick
  • 2 tbs minced garlic
  • 1 tbs minced ginger
  1. In large sauté pan place 2 tbs olive oil
  2. Add sliced eggplant
  3. Stir in minced garlic and minced ginger
    • Cook for 3 min
  4. Add diced sweet potato and cook until lightly brown
  5. Fold in spinach, brocolini, and cherry tomatoes
  6. Season with salt and pepper

Putting it all Together: 

  1. Place 1 cup cooked brown rice in center of each bowl
  2. Ladle 8 oz of curry over the rice
  3. Place vegetables on top of brown rice and curry
  4. Garnish each curry bowl with crispy shallots
    • Slice 3 shallots on mandolin
    • Toss in rice flour (¼ cup) and fry in oil until golden brown and crispy
    • Drain onto paper towel and season with salt and pepper

Makes 4 Servings 

Categories: Recipes
About The Author
Amiko garden 768x512

Chef Amiko Gubbins' culinary career includes a laundry list of varied accomplishments, but her love for food began by watching her traditional Japanese mother in the kitchen. Her long and storied career includes time in the kitchens of Pacifica Del Mar, owning and operating Parallel 33 in San Diego’s Mission Hills neighborhood, consulting for the Cohn Restaurant Group, and even serving as a personal chef for rock icon Lenny Kravitz.

Through all the praise and accolades of her work, Gubbins has expressed a passion for healthy, sustainable food that was otherwise not satisfied in her professional career. 

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