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Vegetable Curry

Friday, September 18, 2015

Courtesy of: Heather Roszczyk


This is a wonderful market dish because it is endlessly adaptable all year round - swap out the veggies as the seasons change! Just don't skimp on the coconut milk -- regular (not low-fat) is the secret to a delicious curry!


2 Tbsp olive oil
2 small onions, chopped
2 Tbsp curry paste
1 bunch carrots, chopped
1 head cauliflower, chopped
1.5 cups vegetable stock
1 can coconut milk
1 cup shelled peas
2 handfuls snow peas
1 bunch greens (kale, mustard greens, bok choy, etc.)

Heat the oil in a medium pot, add the onion and cook over medium heat for 2-3 minutes, or until softened and just turning golden. Add the curry paste and cook, stirring, for 2 minutes, or until fragrant.

Add the carrots and cauliflower and cook, stirring over high heat for 2 minutes. Pour in the vegetable stock, reduce heat to medium and cook covered for 15 minutes, or until the vegetables are just tender. Cook, uncovered, over high heat for 5-10 minutes, or until the sauce has reduced slightly.

Stir in the coconut milk, peas, snow peas, and greens. Bring to a boil, stirring frequently, then reduce the heat and simmer for 5-10 minutes.

Serve over rice, quinoa, couscous or any desired grain.

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