Curried Early Fall Veggies


Curried Early Fall Veggies

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March 29, 2017

Curried Early Fall Veggies


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


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.