Romanesco Green Curry

Romanesco Green Curry
Romanesco Green Curry

My son Hudson is not the biggest fan of vegetables. Fruit on the other hand, he eats every type and kind, twice. But vegetables, from day 1 have been a struggle. Occasionally he will munch on some carrots but that is about it. Unless, UNLESS you roast them. So in this house, we basically roast vegetables every night, and sometimes for lunch too. Which isn't a bad thing at all, because roasted vegetables are honestly one of my most favorite things to eat. 

We usually do a mix of brussels sprouts, cauliflower, leeks (so good), beets, carrots, asparagus, green beans, all depending on which season we are in. His favorite, and lets be real, all of our favorites is the broccoli. Roasted broccoli is simply amazing. Plain broccoli, I could do without. But roasted broccoli is possibly one of my favorite ways to eat vegetables. And luckily, Hudson will eat them by the handful. Not that we encourage that, but hey, he's eating vegetables so we break some rules from time to time.

And to mix things up a bit, we switched out our favorite broccoli for this beautiful romanesco variety. It is simply stunning with its bright green colors and pointy flower buds. Packed full of flavor, which are enhanced when roasted and gives off a slightly nutty taste. So when you see one at the market, yes it will look odd, but pick it up, buy it and give it a try. It's delicious. 

Notes:

serve with your favorite grain, I simply have an overstock of white rice so that is what we went with

almonds work well on top as well

coriander can be substituted for the turmeric

ADD MORE VEGGIES. do it, it will be amazing. 

Romanesco Green Curry
adapted from The First Mess
serves about 4

1 head of romanesco, broken into large bite size pieces
4 tablespoons extra-virgin olive oil, divided
salt + pepper
1 shallot, sliced 
2 tablespoons fresh lemongrass, chopped
3 medium garlic cloves, chopped
1 small serrano chile, seeded (or another hot pepper of your choice)
1 tablespoon of ginger, peeled and sliced
1 cup cilantro, plus more for garnish
1 teaspoon ground turmeric
1 can of full fat coconut milk
2 teaspoons sugar
1/2-1 whole cup roasted cashews
lime wedges for garnish. 
white rice to serve with, or quinoa would be great too

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and toss romensco pieces with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper and toss. Roast for 30 minutes until golden. Place cashews on separate baking sheet and roast for 5-7 minutes until toasted. 

Make a batch of your favorite grains to serve along with. We used the forbidden white rice, but quinoa works great as well. 

In a medium saucepan over medium heat, add 2 tablespoons of olive oil. Add the shallots and cook for 4 minutes, stirring occasionally. Add the garlic, serrano chile, and ginger. Cook for 1 minute, stirring. Add the cilantro, lemongrass and turmeric. Stirring occasionally, cook for about 3-4 minutes. Pour in the cocounut milk and sugar, combining everything together. Bring the mixture to a boil, reduce to simmer and cook for about 10 minutes. Taste, and adjust seasonings. Strain the mixture over a mesh sieve and discard solids. 

To serve, place rice on the dish, top with roasted romanesco and cashews. Pour curry sauce over top and sprinkle with chopped cilantro. If you wish, serve with a wedge of lime. I did, and loved it. 

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