Cabbage, Zucchini, Broccoli and Potato Curry
Cabbage, Zucchini, Broccoli and Potato Curry
Steam your rice; about 2.5-3 C water needed for 1.5 C rice.
In sauce pan, boil water. Once boiling, throw in your potatoes and boil until just soft. Drain the potatoes.
Meanwhile, in a cast iron or frying pan, heat the 2 T oil. Then add your onions and scapes. Saute until they soften.
Saute the broccoli. Once it has begun to soften, add the cabbage and zucchini to the pan. Sautee as you would a stir-fry – until the veggies soften a little, but make sure they still have some crunch. While stir-frying, add the soy sauce.
Next, pour your can of coconut milk into the pot with your drained potatoes. Turn on low heat. Then slowly stir in the curry paste. Add the fish sauce if desired.
Pour the potato curry mixture into the frying pan with the veggies. Simmer the entire mixture for about 5 minutes, being careful to stir.
Serve the curry over rice and enjoy! Salt to taste.
Ingredients
Directions
Steam your rice; about 2.5-3 C water needed for 1.5 C rice.
In sauce pan, boil water. Once boiling, throw in your potatoes and boil until just soft. Drain the potatoes.
Meanwhile, in a cast iron or frying pan, heat the 2 T oil. Then add your onions and scapes. Saute until they soften.
Saute the broccoli. Once it has begun to soften, add the cabbage and zucchini to the pan. Sautee as you would a stir-fry – until the veggies soften a little, but make sure they still have some crunch. While stir-frying, add the soy sauce.
Next, pour your can of coconut milk into the pot with your drained potatoes. Turn on low heat. Then slowly stir in the curry paste. Add the fish sauce if desired.
Pour the potato curry mixture into the frying pan with the veggies. Simmer the entire mixture for about 5 minutes, being careful to stir.
Serve the curry over rice and enjoy! Salt to taste.
Notes
