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Mixed Vegetable Coconut Curry with Basil
- 1 ½ TB coconut oil
- 1 medium onion, chopped
- 2-3 tsps Red or Green Thai curry paste
- ½ medium cauliflower in small florets
- 1 cup cut green beans
- 1 medium carrot, sliced
- 1 small zucchini, sliced
- 1 14 oz can coconut milk
- 1/4 cup fresh cilantro, chopped
- 1/3 cup water or as needed
- 2 tsp brown sugar, more to taste
- 1-2 tsps tamari
- Fresh cilantro, chopped, for garnish
- Salted roasted peanuts, for garnish
Use any mixture of vegetables that you have on hand for this curry. Canned baby corn is also a nice addition. Curry powders and pastes vary widely in spiciness, so taste and adjust to your liking, starting with a small amount, adding more as needed.
Heat oil in a large pot, then add onion and curry paste. Stir and cook for one minute. Turn down heat if necessary to not burn mixture. Add vegetables, coconut milk, water, brown sugar, and tamari. Stir well to combine. Simmer gently, stirring occasionally, until vegetables are tender. While simmering, taste and if curry flavor isn’t strong enough, add small amounts of curry powder or paste to taste. Stir in cilantro and turn off heat. Serve over basmati or jasmine rice, garnished with fresh cilantro and salted peanuts.
Posted in: Entrees, Fall, Gluten-Free, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Soups and Stews, Gluten-Free Winter, Soups and Stews, Vegan, Vegan Entree, Vegan Fall, Vegan Soups and Stews, Vegan Winter, Vegetarian Entree, Vegetarian Fall, Vegetarian Soups and Stews, Vegetarian Winter, Winter
