Veggie Coconut Curry

This is a great, healthy weeknight meal that can be thrown together pretty quickly. If you have limited time buy pre-cut mushrooms, carrots, cabbage and broccoli for less prep and cleanup. I like to use veggie or chicken stock as the cooking liquid in the rice for a little more flavor. This is one of those dishes that is endlessly riffable (I know that’s not a real word, but aca-scuse me). Hate mushrooms? Change them up for diced zucchini. For a little protein add chicken, use shredded rotisserie if you’re short on time. Curry is a go to at our house because it is one of those dishes that is excellent re-heated for an easy work lunch the next day. Enjoy!

 

Serves 4

INGREDIENTS:

2T butter

2T Olive Oil

1 medium yellow onion, medium dice

1C Sliced baby Bella mushrooms

1C broccoli florets

1 jalapeño, sliced thin (less if you’re sensitive to spice)

1C Sliced carrots

2 garlic cloves, minced

1/2C shredded cabbage

2T tomato paste

3T red curry paste

1T sriracha sauce

2C Chicken or veggie stock

1 can coconut milk (lite can be substituted)

Salt and Pepper TT

Basmati or Jasmine Rice prepared according to package directions

INSTRUCTIONS:

Heat a large skillet over medium high heat. Add 1T oil and 1T butter followed by the diced onion. Season with a little salt and pepper and sauté 2-3 minutes. Add mushrooms and stir to coat, sauté 2-3 more minutes until mushrooms begin to brown. Add garlic and sauté 1-2 minutes, making sure not to burn the garlic. Remove the mushrooms and onion mix and set aside on a plate. Add remaining oil and butter to the pan followed by the carrots, jalapeños and broccoli. Stir and season with salt and pepper. Pour 1/3C of the chicken stock in the pan and allow to simmer 2-3 min while liquid reduces. Remove the carrot and broccoli mix and set aside with the mushrooms and onions. Add curry paste, tomato paste and sriracha to pan then whisk in chicken stock a little at a time until combined. Pour coconut milk into the curry and stock mixture and whisk until blended. Season TT with salt and pepper. Simmer 4-5 minutes to reduce a bit. Add all sautéed veggies and shredded cabbage to the skillet of sauce and combine. Simmer 3-4 minutes to let all flavors combine. Serve over rice. Enjoy!

Tip: Serve this over sautéed riced cauliflower or zoodles for a low carb option.

Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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