After an indulgent trip to Melbourne last week, tasting from lemon, lime and bitters dessert featured on Masterchef to tapas at the Gazi restaurant, I had a sudden craving of vegetables packed meal at home. Do you feel the same way after returning from a trip?
Inspired by Crepes of Wrath’s green chickpea and chicken coconut curry with swiss chard, I’ve made a meat free version with sweet potato, chickpea and cavolo nero (a lot of it!!). A girl has to make the full of kale season right?
Thanks to the complex concoction of aromatics in Thai red curry paste, this vegetable packed dish is not shy on flavour! Coming home to a bowl of steaming hot rice drenched in spiced coconut broth was simply comforting especially during this time of the year in Orange. There’s no words for a quick and easy meal like this!
Whenever I make Thai curry, garnishes such as fresh coriander leaves as well as thinly sliced bird’s eye chillies are a must. If you really want to take the freshness to the next level, a freshly squeeze lime juice will do the trick! Enjoy!
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