WIAW – I’ll Bring the Lightly Spiced Thai Veggie Curry (& Recipe!)

Hi everyone!  I hope you’re having a great week so far 🙂

This past week I’ve enjoyed making lots of home-prepared foods, including breakfast cereals, breads, cakes and cookies.  All pretty healthy of course!  I even attempted my first raw dairy-free cheesecake.  But that creation deserves a blog post all of its own 😉

For this week’s WIAW party, I’d like to share what we ate on Tuesday, which was fairly typical of our eats this past week.  The weather was so good that I managed to eat all three meals in the garden.  If it’s warm and dry, it has to be al fresco dining.  I love it!

Breakfast
– Hot lemon and water (me and M); apple juice for Lil’ L
– Bowl of home-made granola. Before serving, I added some gojis, chopped walnuts and ground linseed for a nutrient boost, then served it with Kara coconut milk. Scrumptious!

Lunch
For lunch, I had a big bowl of salad, which included Puy lentils, romaine lettuce, red pepper, red cabbage, grated carrot and sun dried tomatoes.  I made a quick dressing for the salad using wholegrain mustard, cider vinegar, walnut oil and a dash of agave syrup.  It was totally delicious and very filling!

For Lil’ L’s packed lunch, I prepared a seeded wholegrain pitta bread with home-made sun-dried tomato humous, and finely chopped red pepper, courgette (zucchini), mushrooms and sunflower seeds, lightly fried in olive oil. ( This is one of his current favourite sandwich fillings).  He also had half a packet of Sunbites wholegrain crispy snacks and a piece of home-made cherry & coconut granola bar for dessert.

Snacks & Drinks
Me:
– lots of water with a slice of lemon, 2 nettle teas (still my favourite herbal tea!), orange juice, 2 black coffees
– 1 apple

Lil’ L:
– water, apple juice
– 1 banana, 2 wholegrain sesame rice cakes sandwiched together with manuka honey

Both me and Lil’ L also had a choc chip cookie when we got back from school. I’d made these cookies for my study class and for the 22 children that I took on a trip today to the Amitabha Buddhist Centre in Bristol, but obviously we needed to test them first to make sure they were nice.  And they were very nice indeed!

I used the choc chip recipe from this lovely book

The only ingredient I substituted was the plain (all purpose) flour.  Instead I used my lovely wholegrain chapatti (atta) flour.  It worked really well in these cookies, so I’ll definitely be using it again in the future.

I also baked the cookies for longer than the recommended time of 8 minutes.  Instead, I baked them for around 12-15 minutes until they were golden round the edges.  When they cooled down, they had a lovely light crunchy texture.

Dinner
A couple of weeks ago I attempted to make a Thai curry that would be mild enough to suit Lil’ L’s palate.  It’s the first time that I’ve made him a Thai curry and he absolutely loved it!  You can just imagine how much that pleased me 🙂  He asked if I could make it again this week and I was very happy to oblige.  It’s a really simple and quick meal to make, and very yummy indeed!

To keep it mild, I only used one red chilli but if adults want to spice it up further, they can remove the children’s  portion before adding more chopped chillies.

In my experience of Thai food, the veggies tend to be undercooked so they retain a lovely crunchy texture.  With this in mind, I only cooked the veggies for about 8 minutes.

I also kept the veggies nice and chunky.  If I’d been making the curry for Lil’ L a couple of years ago, I would have cooked his veggies for longer (to soften them) and I would have finely chopped or roughly blended them into the coconut milk using a stick blender.  Over the years, I’ve gradually been increasing the size of his veggie pieces.  He now loves munching on whole broccoli and cauliflower florets 🙂

Here’s how I made it:

 

[This recipe has been submitted to Ricki Heller’s #Wellness Weekend]

Dessert
To finish up, we each had a small bowl of Alpro plain soya yoghurt with St Dalfour Strawberry Spread mixed in and chopped pecans sprinkled on top.  Super quick dessert, which is truly scrumptious!

Enjoy the rest of your week!  And don’t forget to check out all the delicious eats over at the WIAW party.  Thanks, as always, to our gorgeous host Jenn 🙂 xx

 

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12 Comments

Filed under Baking & Desserts, Breakfast & Elevenses, Dinners

12 Responses to WIAW – I’ll Bring the Lightly Spiced Thai Veggie Curry (& Recipe!)

  1. Comfy & Confident

    I love curry and this looks as good as it gets! I am definitely going to have to try to make this recipe!

    • Aw thank you! It’s a very simple, quick curry to make. I hope you like it as much as we do! Just remember to add more red chillies if you like your curries nice and spicy x

  2. Hi Sharon! Lovely food, as usual–particularly the curry dish. YUM! I am so out of the blog loop, but hoping to get back to it one of these days. Life has been a whirlwind! I received the book yesterday–thank you so much! I can’t wait for a little reading time to get into it!

    • Hi Candy! I’m glad that the book’s arrived safely with you. Fortunately it’s one that you can dip into when you get a spare 5-10 minutes as each chapter stands alone. I hope it inspires you as much as it did me! xx

  3. That curry looks delicious! I really ought to try more recipes from the cookies book, I also have the cupcake book and need to make more recipes from them both!

  4. mhmm homemade curry!! and you made the paste yourself! looks so delicious! I often feel rather lazy to make a paste and usually just fry some sppices and add all the extra ingredients. It is not the same but it works 🙂 I remember when living in Londin I always used this one special curry paste from wholefoods and I was just crazy about it! in austria its quite difficult to find a decent paste, most of them contain lots of chemical stuff and are super saucy.
    mhmmm i cant stop mmhhhing when seeing the curry 😉

    • When I make Indian curries, I tend to use the Patak’s pastes as they’re really tasty (with natural ingredients) but, like you, I’ve struggled to find a decent Thai curry paste (plus they often have fish sauce in them). It’s so easy to make your own though, and so quick! (less than a minute whizzed in the grinder!) I now keep my ginger, lemon grass, garlic and chillies in the freezer, so I’ve got all the ingredients I need at hand for making fresh paste as and when needed 🙂

  5. Whatwouldjessicaeat

    The curry sounds amazing! Thanks for sharing the recipe…I can’t wait to try it at home!

  6. chandra shekar

    Hi, was just googling for vegan Thai recipes, n stumbled upon this image & got this awesome blog… amazing.. 🙂 thanks for the wonderful job…

    cheers
    chandra shekar

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