VEGETABLE THAI CURRY
With the advent of the holidaze and cooler weather setting in I’m happy just thinking about soups & stews! Uncomplicated, nurturing, cozy, simple. This is one recipe that will make even the most hard core meat eaters ask for more! Fix it to have on hand during the week when you’re too tired to care or you need to take a dish to the office Christmas party!
I know, more than 5 ingredients scares me, too, but GO for it! You’ll be so glad you did! I had it as a main dish for my Shuttle Launch Party and it was almost as big a hit as the stunning sight of the Endeavor successfully soaring across the moonlit sky with the shimmering Indian River Lagoon and Mangrove silhouettes as a backdrop.
Kurma Dasa is one of my favorite Vegetarian chefs! I am inspired by his culinary creativity when it comes to international cuisine from regions of India, France, Italy, Mexico, China and many other places around the world. He takes vegetarian cooking to new heights! This recipe is my dumb-downed version of his Mixed Vegetable Curry with Coconut Milk from Cooking With Kurma: More Great Vegetarian Dishes.
Feel free to use other combination’s of vegetables. Try brussel sprouts, peas, pumpkin, broccoli, yum! Adjust the heat with more or less chilies and s-t-r-e-t-c-h it to feed more for less by adding more coconut milk/water then serve it over rice. The recipe can easily be doubled for a crowd! Add a fresh green salad, sit back, relax and enjoy the season!
Vegetable Thai Curry
45 minutes to prepare/serves 6
3 tablespoons Cocopura Coconut Oil
1 tablespoon minced fresh ginger (or 1 Teaspoon dried)
2-3 hot green chiles, seeded & chopped
½ teaspoon cinnamon
1 tablespoon curry
½ teaspoon yellow asafoetida powder
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoons Original Himalayan Salt
1 teaspoon sugar
1 ½ cups green beans, broken into ½-inch pieces
1 ½ cups sweet potato (or any kind), cut into ½-inch cubes
1 ½ cups yellow squash, cut into ½-inch cubes
1 ½ cups zucchini, cut into ½-inch cubes
1 ½ cups cauliflower, cut into ½-inch chunks
1 ½ cups carrot, cut into ½-inch pieces
1 14-ounce can coconut milk
½ cup water
Melt the coconut oil in your favorite soup pot over low heat. Add the ginger & chiles, sauté for 1 minute. Add the cinnamon, curry, asafoetida powder, turmeric, coriander, salt & sugar. Stir in all the vegetables until coated with the spice mixture. Pour in the coconut milk & water. Stir as you bring almost to a boil; reduce heat & simmer, covered, for 30-40 minutes until the vegetables are tender.