Thai vegetarian lotus root curry

    1 hour

    I wanted to create a vegetarian dish by using one of the nutritional ingredients of the Oriental world. It’s not tofu …not mushroom May I introduce you to …Lotus roots. You can buy it from your local oriental supermarket or online. It’s high in vitamin C , protein and not forget to mention that it also contains iron, phosphorus, copper, manganese, calcium, and sodium. Please make sure you pick up a dense and clean one.


    Yorkshire, England, UK
    7 people made this

    Serves: 4 

    • 1 to 2 lotus root joints, peeled and sliced
    • Curry paste
    • 1 red chilli, cut in chunks
    • 1/2 red onion, roughly chopped
    • 1 big garlic clove, roughly chopped
    • 1 bunch coriander, with roots if possible
    • 1 thumbsize piece of ginger, peeled and minced
    • 1 to 2 whole star anise, coarsely crushed
    • 1 tablespoon chopped peanuts
    • 1 teaspoon lime zest
    • 1 teaspoon soy sauce
    • 1/4 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 tablespoon lemongrass puree
    • Curry
    • 2 tablespoons coconut oil
    • 250ml coconut milk
    • 5 shiitake mushrooms, sliced
    • 1 to 2 dry roast red chilli (optional)
    • 1/4 teaspoon soy sauce
    • 1/4 teaspoon sugar
    • 1 tablespoon honey
    • 1 to 2 Kaffir lime leaf, cut into fine strips (optional)

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Boil the lotus roots in water until soft, about 25 to 30 minutes. Drain.
    2. Use an electric or handheld blender to blend red chilli, red onion, garlic, coriander, ginger, star anise, peanut, lime zest, soy sauce, salt, cumin and lemon grass puree into a paste.
    3. Put the coconut oil in a frying pan, then scoop 2 to 3 tablepsoons of the curry paste into the slightly heated oil. Fry the paste gently.
    4. Put the boiled lotus roots in the same pan, mix well with the curry paste.
    5. Put the coconut milk and mushrooms, bring to the boil, then reduce the heat and simmer for about 15 minutes.
    6. Season to taste wiht soy sauce, honey and sugar. Stir in the kaffir lime leaf.
    7. Transfer to a serving bowl, garnish with dry roast red chillies and coriander leafs.
    8. Serve with steamed Jasmine rice.


    Tips: You can freeze the curry paste and use it later. If you haven’t got a lots of time, get Pa-nang curry paste but check the ingredient list as as some might contain shrimp paste.

    See it on my blog

    Thai Food Make Easy

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