Vegetable Curry With Crisp Bread
Ingredients
- 1 1/4 cups coconut milk ⓘ
- 3 1/3 cups vegetable stock ⓘ
- 2 tsp red curry paste
- 2 stalks lemongrass, thinly sliced ⓘ
- 1 None hot red chili, de-seeded and finely chopped
- 1 2 inch piece fresh ginger root, peeled and sliced very thinly ⓘ
- 2 None kaffir lime leaves ⓘ
- 3 None carrots, very thinly sliced
- 1 small eggplant, diced ⓘ
- 1 tbsp all-purpose flour ⓘ
- 1 tbsp lemon juice
- 4 tbsp mild olive oil ⓘ
- 1 bunch spring onions, finely sliced ⓘ
- None None Cilantro sprigs, to garnish ⓘ
Instructions
- Put the coconut milk and stock in a saucepan and bring to a gentle simmer. Add the curry paste, lemon grass, chili, ginger and lime leaves and cook on the lowest heat for 5 minutes. Add the carrots and eggplant. Cover and cook very gently for a further 15 minutes until the vegetables are tender.
- To make the crisp bread, mix the flour in a bowl with the lemon juice, olive oil, a pinch of salt and enough water, about 1/3 cup, to make a very thin, smooth batter. Heat a non-stick frying pan or crepe pan and spoon in a little of the batter. With the back of a spoon, spread the mixture very thinly and cook until golden on the underside. Flip with an offset spatula and cook until once again golden underneath. Slide out onto a plate and cook the remaining mixture in the same way.
- Stir the spring onions into the soup, season to taste and ladle into soup bowl. Garnish with chervil or coriander and serve with the crisps, broken into pieces.
Nutrition & Diet Analysis (per serving)
557
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).