One evening James and I looked in the refrigerator and then looked at each other. There was nothing to make for dinner. Instead of picking up the phone and ordering in, I got crafty. The results were this delicious Easy Vegetable Coconut Curry dish that has become one of our favorite dinners, is whipped up in no time and very difficult to screw up! It has the added bonus of using up all of your vegetables that are on the brink of going bad and it’s always a hit with guests.
What you’ll need:
- 3-5 cups of chopped vegetables (I often use sweet potatoes, onions, carrots, zucchini and broccoli)
- 1 1/2 cups coconut milk (I prefer a can of full fat coconut milk for it’s thickness)
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 2-4 cups of cooked quinoa (or another grain you love such as millet or rice)
- 1 tbls coconut oil, plus more as needed
- Salt & pepper
Chop your vegetables in uniform pieces. Saute them in the coconut oil and a pinch of salt on medium heat. I add vegetables such as onions and carrots that take longer to cook first and then add other vegetables as those soften up a little. Add the turmeric and curry powder to the vegetables and continue to saute until they are nearly cooked to your liking. Add the coconut milk and more turmeric and curry powder to taste (spicy food lovers add lots of curry!). When everything is heated through, plate over quinoa or another favorite grain like millet or rice. Let guests salt and pepper their dish to taste. Voila. Enjoy your customized creation.
Update: somebody recently sent a photo of her curry dish she made with pumpkin. So looking forward to trying that!