Meat Free Monday seems to be catching on as a lifestyle choice now, for the future of the planet and our health, and we certainly don't miss eating meat a couple of nights a week. Meat Free Mondays was officially launched in Australia back in 2012, by Chris Riedy, Professor of Sustainability Governance at the Institute of Sustainable Futures, UTS (University of Technology, Sydney), or so I just read. For those of us who want to make a difference but who aren't vegetarians, this seems like a good compromise There are all kinds of food traditions in families these days, which gives the kids and the parents something to look forward to I guess. How about Meat Free Monday, Taco Tuesday, Pasta Wednesday or Wacky Wednesday (fun stuff for the kids), Pizza Thursday, Pie Day Friday (used to be Fish and Chips), and anything goes on the weekend using up leftovers, although I still love the idea of the Sunday roast. Sunday night used to be Scotch pancakes when I was living at home. What a treat.
If you decide to try this recipe and I really hope you do, I urge you not to leave out the kaffir lime leaves, the lime juice, the fish sauce, or the basil leaves, they pack a punch of flavour. I am lucky to be able to grow a kaffir lime tree here, I use my kaffir lime leaves so often, it's worthwhile having a tree just for those fragrant leaves. The sweet basil is growing beautifully now that it is warming up as well.
Do you try to eat a meat free meal at least once a week? I might just make this one again this Monday, we love it so much and it's so easy to prepare. Make the sauce ahead of time, and add the veg and reheat when you are ready to eat.
1 medium eggplant
200g pumpkin, peeled ( used Jap pumpkin but butternut would be fine)
1/2 small cauliflower
1 teaspoon vegetable oil
2 eshallots, thinly sliced
4 tablespoons Thai green curry paste ( I prefer the Five Tastes brand)
400 ml coconut milk
1 cup (250ml) vegetable stock
2 kaffir lime leaves, shredded, with extra to garnish
200g green beans, trimmed
Juice of 1 lime
Thai fish sauce
Coriander leaves and Thai basil leaves, to garnish
Here I go again. I've already typed this up once, but obviously the automatic save isn't working, grrr!
- Cut eggplant, pumpkin and zucchini into 2cm pieces.
- Separate cauliflower florets into small pieces
- Heat oil in a large saucepan over a medium heat (I use a scanpan).
- Add eschallots and cook for about 7-9 minutes, or until soft.
- Add curry paste and cook, stirring for 2-3 minutes
- Pour in coconut milk and vegetable stock
- Add kaffir lime leaves and simmer for 5 minutes
- Add pumpkin and eggplant, cover and simmer on a low heat for 5 minutes
- Add beans, zucchini and cauliflower, cover and simmer for a further 5 minutes
- When vegetables are tender, add lime juice and a dash of fish sauce
- Season to taste and sprinkle with coriander and Thai basil.
Tomorrow is the last day of the Aussie Backyard Bird Count. Mr. HRK and I have been enjoying devoting 20 minutes late each afternoon for the the past week recording the birds visiting our backyard. He makes an excellent bird spotter whilst I enter the data on the app., although I do spot some as well. Today he saw 6 Yellow-bill spoonbills flying over, I've never seen them before. So far this time, 4,110,699 birds have been counted, from 129,473 submitted checklists, a great effort for the twitchers.
Pauline, I am doing the count too. Here we have Torresian crows, rainbow lorikeets, noisy miners, common mynas, cockatoos, blue faced honeyeater, peaceful doves, pied currawongs, magpie larks, magpies, Eastern koel, Australian ibis, galahs and a kookaburra. There is a parrot tree next door which is full of rainbow lorikeets each day. Thanks for the recipe. You should start a restaurant 😀ReplyDelete
Wow you have done well with the bird count. I would have more if we went beyond our backyard. Hopefully someone else will get those. Bit late to start a restaurant, thanks anyway :)Delete
I love Thai food! Your veggie curry sounds and looks great, Pauline.ReplyDelete
Thanks so much Angie. Delicious, quite spicy, and easy.Delete
hubby and i are old hippie vegos from way back. well we were vegos for a decade or so. he still prefers veg food, and we quite often go meatless! a great idea. yep thai food is always a winner...ReplyDelete
Thanks Sherry, I was never actually a hippie or a vego, not possible growing up in Rockhampton and I was a bit young to be a hippie (I think?)but I do love veg food and don't miss not having meat every night. Give me Thai food anytime, love it.Delete
I too love Thai food. Thanks for the recipe, Pauline.ReplyDelete
Thanks Nil, it seems Thai food is a favourite of everyone. Hope you are well and enjoying the beautiful Fall colours.Delete
I love curry, always so aromatic and comforting!ReplyDelete
Thanks Natalia, yes a good curry is very comforting and also nutritious.Delete
I love Thai food and wish we could get Thai basil here as it is amazing. Lucky you that you can grow that and the Kaffir lime. I use dried leaves. We have a meat free dish a few nights a week when Dave makes pasta :)ReplyDelete
Tandy I am trying to picture where you are, and I think you are near Capetown? What a shame you can't grow basil. I prefer the sweet basil which is just beautiful and mine is growing really well this year. We are having homemade pasta tonight as well, courtesy of Neil. Oh and fresh kaffir lime leaves keep really well in the freezer. Thanks so much for your comment.Delete
We eat meatless much more than not. Much more -- just 'cause we like to. And we like any and all curries. So this is perfect for us! Truly terrific recipe -- thanks.ReplyDelete
Thanks so much KR, we really enjoyed it, such intoxicating flavours.Delete