Curried Early Fall Veggies
Curried Early Fall Veggies
Acorn Squash, Basil, Bok Choi, Broccoli, Butternut Squash, Cabbage, Carrot, Cauliflower
March 29, 2017
Curried Early Fall Veggies
Ingredients
1 T red or green curry paste – available in the asian food section of a grocery store and well worth finding
1 can coconut milk
4 cups chopped bok choi, broccoli, tatsoi, eggplant, cauliflower and red peppers (mix and match how you like)
handful of fresh basil
chopped roasted peanuts
lime wedges
hot cooked rice
Directions
1Heat a large skillet over medium low. Fry the curry paste in the skillet until it’s fragrant and sizzling.
2 Add the coconut milk all at once and whisk.
3 Parboil harder vegetables like squash, sweet potatoes, or potatoes first.
4 Then add all the veggies and simmer lightly until the vegetables are just tender.
5 Spoon over hot rice and garnish with basil, peanuts and lime wedges.
