Fridge Leftovers Turmeric Coconut Curry

I made this last week and it went down a treat!  So delicious!  Obviously, I realise that I perhaps had some exotic vegetables in my fridge, such as the enoki mushrooms but you could use any sliced mushrooms.  You could also just do broccoli if you couldn’t find romanesco. 

This is such a wonderful, warming soup/curry with fresh turmeric, ginger and coconut.  Highly recommend it for this time of year and the fresh turmeric is a total winner.  I served it in the new Japanese dish that I bought from Kitchen Town in Tokyo and made some brown rice to go with it for dipping.  This is vegan but I had some leftovers over at the weekend and added in a roast salmon fillet.  Can’t big it up enough, not to mention that this can be on the table in less than 25 minutes!

GF/DF/Vegan

Serves a greedy 2

Ingredients:

1 tbsp coconut oil/sunflower oil

1/2 a medium white onion, diced

3 tbsp chopped ginger

1 large thumb-sized piece of fresh turmeric, thinly chopped

1 large garlic clove, diced

1 tbsp tomato purée

100g cherry tomatoes, halved

800ml hot vegetable stock

250g romanesco broccoli, cut into equal florets

100g broccoli, cut into equal florets

150g mushrooms, thinly sliced (I used a mix of enoki which is an Asian variety but button mushrooms would be great)

1 tin coconut milk

150g silken tofu, diced (I used this)

3 table soya sauce (I used tamari)

4 tbsp brown rice vinegar (I used this brand but any kind of rice vinegar would be good)

Zest and juice of half a lime

Pinch of salt and pepper

1-2 tbsp sesame seeds

1 spring onion. thinly sliced

I sprinkled over with some shichimi seasoning (I bought this variety, but a good pinch of chilli flakes would also be fine.)

How To Make Your Curry

Set a large saucepan to medium to high heat.  When hot add into the oil to warm followed by the onion and allow them to fry for about 3 minutes until softened.  Then add in the ginger and turmeric to cook for another two minutes before adding in the diced garlic.  Let this cook for 1 minute before mixing in the purée for 1 minute and then throw in the tomato halves.  Fry for 2 minutes and then pour in the vegetable stock. 

Bring to the boil and then add romanesco and broccoli to cook for about 3 minutes until they have softened a little.  Then add in the sliced mushrooms and coconut milk and bring back to the boil for a minute,  Everything should now be soft and cooked. 

Remove from the heat and add in the silken tofu, soya sauce, rice vinegar, lime juice/zest and season with a pinch of salt and pepper.  Serve with a good sprinkle of sesame seeds, chopped spring onion and shichimi seasoning.  This will keep well in the fridge for 3 days and can be warmed up easily.