It's another Meatless Monday rendition at Snacking in the Kitchen. This throw-in-the-pot recipe for Vegetarian Coconut Curry Delight is a perfect way to clean up your refrigerator and use up a variety of vegetables you may have on hand. By the wrinkles in some of my vegetables, you are sure to know that this is exactly what I did. Waste not, want not.
The way I prepared the recipe was somewhat experimental. Usually when making curry I cook the vegetables first, in batches if necessary, and then add the coconut milk. This time around I switched the order, simmering the coconut milk with Thai red curry paste, garlic, and ginger and then adding the vegetables. I can not decide which method I prefer - they both work pretty well. Try it both ways and let me know which one you prefer.
The curry tastes delicious on its own, sprinkled with lime juice, a dash of hot sauce, and chopped cilantro. To make a more substantial meal, serve the curry with a side of brown rice or rice noodles.
Vegetarian Coconut Curry Delight
2 tablespoons coconut oil
1-2 teaspoons Thai red curry paste
3 cloves garlic, chopped
1 tablespoon minced ginger
1 can coconut milk
1 cup water
1 tablespoon brown sugar
1 tablespoon soy sauce
1 large sweet potato, cubed
4 medium carrots, sliced
1 bell pepper, sliced
1 poblano pepper, sliced
2 Japanese eggplants, sliced
1 cup frozen peas
salt and pepper to taste
Garnish: lime wedges, chopped cilantro
1. Heat coconut oil in a large heavy-bottom pan. Add Thai red curry paste, garlic, and ginger.
2. Saute 3-5 minutes, or until aromatic and the garlic is softened.
3. Stir in coconut milk, water, brown sugar, and soy sauce. Bring to a simmer and cook for 5-7 minutes.
4. Prepare vegetables while the coconut broth simmers.
5. Add sweet potatoes and carrots to the broth and cook for 5 minutes. Add bell and poblano peppers and eggplant, and simmer for another 15-20 minutes, stirring occasionally.
6. Sprinkle peas on top of the vegetables and cook for another 5 minutes, or until the peas are heated through. Season with salt and pepper to taste.
The recipe makes quite a bit of Vegetarian Coconut Curry Delight. This is your chance to feed a large family, share with a group of friends, or have a lot of leftovers! If you are stuck in the leftover camp, do not worry! The curry reheats very well and can be dressed up for its second and third appearance on your table with the addition of shrimp, chicken, or as mentioned earlier, brown rice and noodles.
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