After the festive season I mainly want to eat clean and light food, which is often vegan. I also appreciate international flavours very much after the typical roast dinners. I'm sure I'll have more roasts again, if the weather gets seriously cool over here. However yesterday I made a nice fragrant vegan Thai curry to celebrate the long weekend off work. It was a lovely dish and I had the rest of it for lunch today.
Can you believe it that I used fennel in my cooking for the first time? I have of course eaten it sometimes, but it just isn't something I grew up with, so I never bought it. I was inspired to make this dish, after I saw Shaheen's gorgeous recipe for a Green Coconut Soup with Fennel. It looked so nice that I simply had to buy some fennel and try cooking with it.
I thought that fennel would be nice in a Thai style green curry together with cauliflower. I added spinach and broad beans as additional greens and protein. Before I started cooking, I consulted the internet a bit, and found this video: How to cut fennel. That guy surely knows his fennel! So after all of this, I managed to cut and cook my fennel just fine. I was quite keen on it, so there may be many more fennel dishes.
Fennel and cauliflower Thai curry
Thai green curry paste
4 garlic cloves
2 cm fresh ginger
1 large green chilli
Bunch of fresh coriander
½ lime's juice
2 kaffir lime leaves
1 small cauliflower
2 tbsp vegetable oil
50 g spinach
160 ml coconut cream
½ cup frozen broad beans
2 dried lemongrass stalks
1 cup jasmine rice
Purée the ingredients for the curry paste.
Slice the cauliflower and fennel.
Heat vegetable oil in a pan and start cooking the sliced cauliflower and fennel. Cook them until they get slightly browned and softer.
Then add the curry paste to the pan and cook for a few minutes more. Also add the frozen broad beans and soon after the coconut cream and the lemongrass stalks. Remove the lemongrass stalks before serving.
Let simmer until everything is cooked nicely.
Cook the rice to serve on the side.
Add the spinach and fresh coriander to the curry just before serving.