The Best Vegan Curry! Vegan Turmeric Root - Coconut Currry with Calabash

Now this is a must have.  No joke here!  It is rich, creamy, spiked with turmeric root juice and just enough heat to get you excited.

So, in my opinion, calabash tastes almost exactly like Thai eggplant.  They are around the same shape and size, have that earthy, subtle flavor and can easily absorb any sort of liquid or oil.  The only real difference, as far as I can tell, is that the calabash is green, whereas the eggplant is purple.  They both also have the tiger stripe like characteristics in appearance.

 Unlike some of my recipes, this one is fairly easy.  Though, having a juicer is key here.  If you do not have one, do not fret!  Simply crush and grind our turmeric root with a mortar and pestle or blend it along with your coconut milk. The goal here is to extract as much of the turmeric root juice out to really pull out that flavor and to also give your curry that beautiful orange color.

Feel free to add more vegetables if you wish.  I decided to focus on the calabash as my main veggie because the texture and flavor is simply delicious. 

Vegan Turmeric Root - Coconut Currry with Calabash

Ingredients: (serves 2-3)

6-8 calabash, washed and cut into quarters

juice from a handful of turmeric root (to equal about 2 tbsp of juice)

2 tsp fresh ginger, minced

2 garlic cloves, minced

3-4 dried Thai chilis

1 can light coconut milk

s+p

1 tbsp evoo

Directions:

Heat evoo on medium in saute pan and saute ginger and cloves for roughly 3 minutes.  Add in calabash pieces and saute for another 3 minutes (add in more evoo if need be- calabash absorbs liquid quickly).  Calabash should be slightly soft.  Add in coconut milk,  turmeric root juice and seasoning to taste and dried chilis.  Cover and let sit on low for about 20 minutes.  

Serve with rice.  Yummy!!!!!