Curried Early Fall Veggies

Curried Early Fall Veggies

Yields1 Serving

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

Heat a large skillet over medium low. Fry the curry paste in the skillet until it’s fragrant and sizzling.

Add the coconut milk all at once and whisk.

Parboil harder vegetables like squash, sweet potatoes, or potatoes first.

Then add all the veggies and simmer lightly until the vegetables are just tender.

Spoon over hot rice and garnish with basil, peanuts and lime wedges.

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

Heat a large skillet over medium low. Fry the curry paste in the skillet until it’s fragrant and sizzling.

Add the coconut milk all at once and whisk.

Parboil harder vegetables like squash, sweet potatoes, or potatoes first.

Then add all the veggies and simmer lightly until the vegetables are just tender.

Spoon over hot rice and garnish with basil, peanuts and lime wedges.

Curried Early Fall Veggies