Thai Green Curry with Vegetables

Following on from the amazing recipe I shared recently for Raw Carrot and Ginger Soup, I would like to share another absolute delight from the kitchen of the beautiful Amatara Resort in Phuket!

You can make this curry with any combination of vegetables that you desire, but great options are baby corn, carrots, courgettes, mushrooms, broccoli, and red pepper.

The inclusion of fresh basil is one of my favourite parts of this recipe, and really helps to create the distinctive and delicious flavour of the dish. It also doesn’t hurt that basil is bursting with goodness, such as vitamin A, vitamin C, vitamin K, manganese, copper, and calcium!

Ingredients:

  • 25g green curry paste
  • 250ml coconut milk
  • 50ml vegetable stock
  • 10ml soy sauce
  • 3g kaffir lime leaves
  • 5g coconut nectar
  • 20g eggplant
  • 15g fresh basil leaves
  • 5g red chilli
  • Small bowl of mixed vegetables
Method:
Heat the coconut milk in a large pan for a few minutes before adding the green curry paste. Stir well.
Oil your wok and add your selection of vegetables. Heat for a few moments and then coat with the curry paste sauce. Add vegetable stock, kaffir lime leaves, soy sauce and coconut nectar to the wok and bring to the boil before adding the eggplant. Add the fresh basil leaves with the chilli and then serve.
Screen Shot 2018-03-01 at 18.40.25

Wellness for Women

If you have seen my wellness for women membership site – Truly Julie – then you will know that I am on a mission to inspire and motivate women to become healthier and happier – and I would love it if you would join me on this journey as we keep moving through 2018!

 

Also, if you wan to learn about how eating more plant-based foods can enhance your health and your energy levels, then click here now to check out my starter guide!

Raw Carrot and Ginger Soup

I discovered this recipe on my recent trip to Thailand, where I stayed at the beautiful Amatara Resort in Phuket! When it comes to finding delicious food around the world, Thailand is surely one of the first places that comes to mind.

Although Thailand is widely considered to be the home of many tasty dishes, you might not be aware of just how much of this food is vegetarian or vegan!

This Raw Carrot and Ginger Soup involves absolutely no animal products, making it totally vegan!

The combination of carrots, celery, and ginger in this recipe make it an all-round winner for both taste and nutrition. The inclusion of the macadamia nuts not only helps to give this soup a creamy consistency, but also helps to further enhance the health-boosting properties of this dish.

Macadamia nuts are among the fattiest of all of the nuts, but the majority of this fat is made up of monounsaturated fatty acids. Fats of this variety are known to be beneficial to the cardiovascular system. Macadamia nuts are also a good source of fibre, with one ounce of these nuts containing over 2g of the good stuff!

Ready to make this dish for yourself? Let’s get started!

Ingredients:

Soup

  • 400g carrots
  • 40g celery
  • 50g fresh ginger
  • 100g macadamia nuts, soaked for 4 hours
  • 50g avocado
  • ¾ cup coconut water
  • 3 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp white pepper

Garnish

  • 50g green mango, finely shredded
  • 1 tsp shallot
  • ½ tsp parsley
  • ½ tsp salt
  • ½ tsp black pepper

Method:

First you must blitz the carrot, celery, ginger and avocado in the food processor and then set aside. Next, blitz the soaked macadamia nuts and coconut water (with some coconut meat too if you have it to hand) until smooth. You can then mix the two bowls of ingredients together – stirring for a few moments.

You then just need a few minutes to whip up the garnish by mixing all of the garnish ingredients in a bowl.

Pour your soup into bowls and mix in the lime juice, salt and white pepper to taste. Garnish with green mango relish and you’re ready to serve!

Raw Carrot and Ginger Soup Julie Montagu

Wellness for Women

If you have seen my wellness for women membership site – Truly Julie – then you will know that I am on a mission to inspire and motivate women to become healthier and happier – and I would love it if you would join me on this journey as we keep moving through 2018!

Also, if you wan to learn about how eating more plant-based foods can enhance your health and your energy levels, then click here now to check out my starter guide!

Carrot and Cannellini Bean Curry

This recipe is a gorgeous twist on your typical curry! This creamy and spicy curry hits the spot on those cold winter days and fills your body with goodness.

Cannellini beans are white in colour and kidney shaped. They are available all year round and are quite high in fibre! Their mild flavour makes them great for including in a wide variety of dishes – as does their great nutritional profile! As well as being rich in fibre they are also full of protein and an amino acid known as leucine, which is great for helping the body to recover from exercise. Cannellini beans are free from fat which makes them the perfect food for dieters!

Carrot and Cannellini Bean Curry4To make two or three servings of this curry, you will need the following ingredients:

1 tbsp of coconut oil
1 medium onion, finely diced
1 large sweet potato, peeled and cubed
3 carrots, peeled and cubed
14fl oz / 400ml can of coconut milk
1 tsp of ground turmeric
1 tsp of ground cumin
1 red chilli, deseeded and finely chopped
2 cups / 16fl oz / 450ml vegetable stock
14oz / 400g can of chopped tomatoes
14oz / 400g can of cannellini beans
2 cups / 5oz / 140g fresh spinach, roughly chopped

Carrot and Cannellini Bean Curry1The first step is to place the coconut oil in a large skillet (frying pan) on a medium to high heat. You can then add in the onion and gently sauté for five to six minutes, stirring often. You should continue to cook and stir until the onions have softened and are starting to caramelise.

Next, add the sweet potato and carrots, and continue to sauté for a further eight to ten minutes, stirring often. You can then add the coconut milk, turmeric, cumin, and chilli and cook for a further two to three minutes, stirring occasionally.

Carrot and Cannellini Bean Curry2In a separate pan, on a high heat, bring the vegetable stock to the boil. Then add the vegetable stock to the skillet and stir well to combine. Bring to the boil for a couple of minutes then reduce the heat to a gentle simmer.

The next step is to add the tomatoes and cannellini beans and leave to simmer for a further 15 minutes. Finally, add the spinach in the last two to three minutes of the cooking time. Serve immediately either on its own or with your choice of grain.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!