Taro, Shroom, & Flower Curry

I’m obsessed with curries these days. This one is Thai style, a little soupy so that you can eat with rice, rice cakes, or some other delicious carbohydrate.

In a medium pot, carmelize:

1 Purple Onion, diced

Then add:

5 cloves Garlic, freshly ground

1 TBSP Ginger, freshly ground

1 tsp Turmeric, freshly ground

Sauté for a few minutes on medium heat, then add

1 Long Red Pepper, sliced thin

Sauté 2 min, then add:

1 quarter of a large Cauliflower, chopped into smaller pieces

1 quarter of a large Taro Root, chopped into cubes

20-30 Grass Mushrooms, halved

Stir over medium heat, then add:

2 cups water (or enough to cover half the pot’s contents)

4 TBSP Green Curry Paste

1-2 tsp Mushroom Seasoning (optional depending on your taste)

Simmer on low for 8-10 minutes, until ingredients have absorbed each other’s flavors. Turn off the heat, then add

3 TBSP fresh Coriander, chopped

4-6 TBSP Coconut milk

Stir and let sit for 20 minutes before serving.


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