Saturday, September 22, 2012

Veggie Coconut Curry

I love curry! Although I know that most things in America called "curry" aren't really from the subcontinent, I love the flavor profile that American "curry powder" brings to any dish. Add coconut milk, and you almost feel like you're in Asia.

  • 1 tablespoon olive oil
  • 1 small/medium onion, frenched (see this old post if you're not sure what that means)
  • 1 red bell pepper, seeded and sliced
  • kosher salt
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon white pepper (or black)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sweet paprika
  • 4 cups chopped mixed veggies (broccoli, cauliflower, carrots, asparagus, green beans, etc.)
  • 1 can (14 ounces) coconut milk. (It could be homemade.)
Heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add onion and bell pepper with a pinch of salt. Cook until the onions are softened and start to brown around the edges, about 10 minutes. Reduce heat to medium and continue to cook, until the onions are golden brown, about 10-15 more minutes. Add garlic, ginger, pepper, curry, coriander, cumin, turmeric, and paprika, stirring to combine. Once the spices are fully mixed, stir in the veggies and coconut milk. Once the coconut milk is bubbling, cover, reduce heat to medium-low and simmer for another 10-15 minutes, until the veggies are cooked. Serve over cooked rice, couscous or quinoa (which is my favorite).