Recipes

Go Back

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!

 

Ingredients
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.)


Directions
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.

Go Back


Go Back


Tags

vegetarian cake chili peppers Poblano Chili Leek pie bean olives chicken dinner salad vinaigrette pears crepes Apple fennel seeds fraiche pancake mushroom beet greens oats knots jack cheese garlic autumn paste poblano tenderloin egg sour cream Corn yogurt vegetable scapes Recipes shelling steak pork chop bulgar gouda Jerusalem artichoke cointreau butter carrots baguette flank steak apples blueberry kirsch strata panzanella casserole habanero cream cheese parmesan frittata barley white beans zucchini Drinks fondue cheese chives caesar Tomatillos leeks Spread sandwiches capers chocolate Rice wine vinegar tomato juice reggiano jack shrunken heads goat Cheese bbq brown sugar artichoke egg noodles spring baby bok choy Spinach collins wheat flour peach jam shiitake celery hearts sesame peas Potato dijon swiss Swiss Chard syrup Kale conserve cauliflower potatoes anise heavy whipping cream coconut milk polenta Salad buckwheat almonds asparagus Greens pasta turnip Bread fennel hazelnuts carrot fronds plum chilies cranberry beer dilly pumpkin meatballs ramps tomatoe flank anchovy wrap pecan Soup yellow onion spelt gruyere kohlrabi roasted strawberry Dressing couscous creme strawberries fritters carrot tops bread pudding honey absinthe buttermilk beets cream tomato corn pie imam bok choy basil shallots sunchokes Red Onion sour sausage prosciutto parmigiano Cranberry Beans beet okra lemon grass Farmers' Market bulgar wheat thai maple pickled biscuits Cider cornmeal gazpacho dill vanilla wafers sweet potato plums gin spiced winter squash verde radish tortillas watercress hickory Squash snow peas arugula pineapple bacon peppers celebration bosc cilantro sherry chipotle lettuce pork almond milk wasabi fritter chili coeur latkes pine nuts pudding kalamata carrot top green beans beef blue cheese onions Chevre scallions rouille onion rhubarb walnut oil cucumber Butternut berry celery root pecans bell pepper tart Salsa currants maple syrup Tomatoes pesto chorizo cantaloupe kluski tostadas sandwich Side radishes green pepper walnuts slaw Eggplant chimichurri sweet crisp mushrooms shitake mustard greens bayeldi melon feta gratin nectarine turnips cockaigne daisy plum tomatoes bruschetta tomato stuffing mint coeur a la creme eggs curry compote muffins remoulade chimmichurri celeriac chiles gorgonzola coriander pepper sauce Beans Shitake Mushrooms fennel bulb chicken Vegan tuscan bloody mary