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
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.