Coconut Curried Vegetables
Level
Easy
Time
35 Min
SErves
4
Ingredients
- 1 tbs coconut oil
- 1 diced purple onion
- ½ cup chopped scallion
- 5 grated garlic cloves
- Sprig of thyme
- 1 tbs grated fresh ginger
- 2 cups cauliflower
- 2 cups carrots
- 1 ½ cups pak choy, spinach, callaloo
- 1 cup broccoli
- 3 – 4 cups coconut milk
- 3 tbs red curry paste
- Handful chopped fresh cilantro
- Salt + pepper to taste
- Squeeze of lime, optional
Instructions
Step 1
Wash, chop and dice all seasonings and vegetables.
Step 2
To a heated skillet, add the oil. The purple onion goes in next with a pinch of salt. Cook for 2 minutes, stirring often, to soften the onions.
Step 3
The scallion, grated garlic, thyme and ginger go in next. Then, mix in the cauliflower, carrots, broccoli and curry paste. Keep stirring to prevent sticking and cook for 3 minutes.
Step 4
Add the greens and stir in the coconut milk, just enough to cover the vegetables or as much as you choose. Maintain a gentle simmer and cook for another 2 to 3 minutes until the veggies are soft but crisp.
Step 5
Taste and adjust as needed for spice or acidity. I love the fresh, citrus zest of fresh cilantro and a squeeze of lime.
