Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!
This mild coconut curry with just a very small kick of spice will please a crowd.
Prep time: 5 minutes
Cook time: 20 minutes
Serves approximately 4 adults
Ingredients
Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:
Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion
We also quickly fried up and added a few mini sweet peppers to beef it up a bit.
Optional: Thai green basil
For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish
Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water
*you can also use quinoa instead of rice
Directions
Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.
Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!
Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.
This mild coconut curry with just a very small kick of spice will please a crowd.
Prep time: 5 minutes
Cook time: 20 minutes
Serves approximately 4 adults
Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:
Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion
We also quickly fried up and added a few mini sweet peppers to beef it up a bit.
Optional: Thai green basil
For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish
Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water
*you can also use quinoa instead of rice
Directions
Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.
Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!
Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.
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