I found tonight’s recipe from the minimalist baker. Their recipe called for a coconut quinoa but I was not in a mood for quinoa. I decided to cook some brown rice instead. Here is the recipe for the coconut curry. Although I had vegetable broth, I chose to substitute with the Goya vegetable seasoning and water. I may have cooked the curry a bit too long because it wasn’t as thick as I would have liked but the flavors were all there. I also added a bit more curry powder so the color lost some of its brightness. All in all, I am glad I tried it!
Here’s the recipe:
- 1 Tbsp (15 ml) coconut or olive oil
- 1 small onion, diced (150 g)
- 4 cloves garlic, minced (2 Tbsp or 12 g)
- 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
- 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
- 1/2 cup (64 g) diced carrots
- 1/4 cup (45 g) diced tomato
- 1/3 cup (28 g) snow peas (loosely cut)
- 1 Tbsp (8 g) curry powder
- optional: Pinch cayenne or 1 dried red chili, diced (for heat)
- 2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)
- 1 cup (240 ml) veggie stock (DIY or store-bought)
- Sea salt and black pepper to taste
- Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
How about all of you? Do you find yourself adjusting the recipe while cooking?