Vegetable Coconut Curry
A really lovely way to enjoy any and all vegetables that you have hanging around. Borrowed from Fine Cooking, we enjoyed this on rice with some grilled chicken instead of adding beans into the dish. I also roasted all of my vegetables and then really only had to make the sauce, but do whatever works for you, this is a super flexible dish – enjoy!
1 can (400 mL) coconut milk
4 to 5 c. assorted vegetables – you can roast or steam them first, or make sure they’re all cut to an even size so that they cook evenly in the coconut milk – we love broccoli, cauliflower and peppers, but asparagus, carrots, mushrooms and potatoes would also be very tasty
2 T. coconut oil
1 medium onion, halved and thinly sliced lengthwise
1 T. fresh minced ginger AND 2 t. minced garlic
2 to 3 t. your favorite curry powder – Madras is recommended
1 t. kosher salt
3 to 4 c. fresh spinach
1 can (398 mL) chickpeas, drained – optional
2 or 3 plum tomatoes, chopped
3 T. chopped fresh cilantro
As I mentioned above, my vegetables were roasted and ready to go – whatever you decide to do, have a plan so that all are cooked evenly and ready for the sauce at the same time.
Heat up the coconut oil in a large skillet over medium-high heat and add in the onion, ginger and garlic (if your vegetables are raw, add them in now as well). Cook for a couple of minutes then sprinkle in the curry powder and salt and cook and stir for another minute or 2 until fragrant. Pour in all of the coconut milk, bring to a boil while stirring and then either simmer until the vegetables are tender, or add in the already cooked vegetables and stir until heated through.
Work in the spinach, add the beans (if using), and stir in the tomato. Once the spinach has wilted and everything is good and hot, stir in the cilantro, taste for seasoning and serve as you wish!