Robust Red Coconut Curry Vegetables

Curry Vegetable.JPG

 

RECIPE

Serving Size:  4 People

Ingredients:

1 1/2- 2 cups brown rice, or white rice

1 tablespoon coconut oil or olive oil

1 small white onion, diced

Pinch of salt, more to taste

1 tablespoon fresh ginger, minced

3 cloves garlic, minced

1 red, orange, or yellow bell peppers, sliced into thin 2-inch long strips

1/2 pint sliced cremini mushrooms

1 cup green beans

1-2 cups broccoli, stems removed

2 carrots, peeled and sliced on the diagonal into ¼-inch thick slices (about 1/2 cup)

2 tablespoons Thai red curry paste

1 can (14 ounces) reduced fat coconut milk (full fat will yield a thicker consistency)

¾ cup water (you could also use vegetable broth)

1½ cups packed thinly sliced kale with ribs removed

1½ teaspoons brown sugar

1 teaspoons rice vinegar

Optional Garnishes: handful of chopped fresh basil or cilantro, optional red pepper flakes, sriracha or chili garlic sauce

Directions:

  1. Cook rice according to package instructions (if in a pinch, I suggest the minute rice for an easy and equally delicious brown rice!)
  2. Warm a large skillet with medium heat. Once hot, add your oil (if using coconut oil, wait for the oil to melt)
  3. Add the onion and cook, stirring often, until the onion has softened and turning translucent, about 5 minutes
  4. Once cooked, add the garlic and ginger and cook for about 30 seconds
  5. Next, add all of the vegetables except the mushrooms and cook for about 4-5 more minutes, stirring occasionally.  The vegetables will continue to cook while you move on to the next steps, but cook vegetable until almost cooked through
  6. Add the curry paste and stir often, for about 2 minutes
  7. Add the coconut milk, water, kale, mushrooms and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Keep the heat at a low simmer for about 5 to 10 minutes, stirring occasionally. At this point you are wanting the vegetables to be cooked all the way through to desired tenderness
  8. When almost ready to serve, remove the pot from the heat and season to taste with rice vinegar and salt (about 1/8 to 1/4 teaspoon should suffice!).
  9. When ready, plate your rice, curry, and desired garnishes and enjoy!

ImageTHE CHEF IN THE WORKS

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