Have lots of random vegetables in your fridge, and not enough of one kind to make a meal out of? Try making my favorite vegetable coconut curry over white rice. All you need to do is add the vegetables to the pan in proper order as to not overcook some and undercook others. Carrots and broccoli get added first, a minute or two later comes onions and peppers, and a few minutes after that I add spinach and mushrooms.
You can also add squash, potatoes, zucchini, and more. Get creative, anything goes!
Thai Red Coconut Curry
2-3 tbs coconut oil
Vegetables of choice
3 cloves of garlic, chopped
1 tbs freshly grated ginger
2 tsp ground coriander
1 can of coconut milk
2-3 tbs Thai red curry paste
Salt and pepper to taste
2 tbs fresh lime juice
1 tbs honey
Fresh cilantro or basil for garnish
Cooked white rice (can use jasmine or basmati)
In a large skillet over medium heat, add coconut oil and vegetables. Cook vegetables until they are just about soft (do not overcook them). Turn the heat down to low and add the remaining ingredients to make the sauce. Cover and simmer for a few minutes until warm and well incorporated. Check to make sure all the vegetables are cooked through. Serve over rice and garnish with scallions, fresh herbs, radish, etc. I also add my dehydrated spicy pepper flakes that I make from my garden, look for that recipe later this summer!
