Buenas dias! Today we went into Calpe to do some shopping. Unfortunately on the way back it poured with rain, so much so that we couldn’t cross the road to walk back to the car as the road had turned into a river! So we ran into the Spanish restaurant El Paseo to shelter from the rain and have lunch while we waited for the rain to stop.
The only vegan meal on the menu was Patatas Bravas! It is becoming one of my favourite meals! Crispy potatoes with spicy tomato salsa sauce! I will keep you updated with other vegan meals that I find in the restaurants!
Hope you are all enjoying the summer holidays! I am enjoying having lots of time to cook new things outside of my usual culinary comfort zone. This delicious vegan Thai green curry made a refreshing change from my usual curry. The fresh fragrances of the basil and coriander give it a delicious aroma.
2 garlic cloves
1/2 red onion
1 stalk lemon grass
1tsp ground coriander
2tsp ground cumin
1/2 lime juice
30g fresh coriander
10g fresh basil
1/2 can coconut milk
1tsp coconut oil
2 bay leaves
1 small sweet potato precooked
1/2 head broccoli
100g green beans
100ml filtered water
Pre-bake the sweet potato in the oven at 190C for 45 minutes.
Now add the chopped garlic, onion, lemon grass, ground coriander, ground cumin, lime juice, fresh coriander, fresh basil and half a can of coconut milk to a blender to make the curry paste. Blend for 30 seconds until smooth.
Next melt the coconut oil in a frying pan on a medium heat. Add the curry paste and fry for a few minutes to release the fragrance. Now finely chop the broccoli and carrot for a faster cooking time and add to the curry paste. Chop up the precooked sweet potato into cubes and add to the curry paste with the chopped green beans and mushrooms. Add the extra water and stir the veggies regularly.
Cook on a low heat for 30 minutes or until you can pierce the broccoli with a knife.
Serve warm with basmati rice or rice noodles. Garnish with a few basil leaves.