Seven Vegetable Coconut Curry

 

I love curry foods. I usually always have some form of curry in the house at all times. Although, the Mr. doesn't love curry he will eat it. This recipe comes from Miriam Barton's Meatless Meals for Meat Eaters cookbook. I liked the combination of vegetables in this dish. It has yams, bell peppers, broccoli and cabbage all mixed in a coconut curry sauce. And it was extremely easy and fast to make.

 

 There were a couple of things that I changed from the recipe. The only kind of powder curry they sell out here is the yellow kind and the Mr. does not like that kind at all. So I picked up a box of the curry sauce mix that comes in a brick form. I did have to add a bit more than a tsp of the mix since (in my opinion) it isn't as strong as the powder stuff. As for the cabbage, I used your everyday green cabbage and it worked out beautifully in this dish. The recipe didn't specify which kind so that is what I used. I found this recipe to be extremely easy to make. You can cut all the vegetables ahead of time, store in a baggie in the refrigerator and then assemble the dish when you get home from work.

• 1 yam, peeled and cut into chunks
• 1/2 bell pepper, diced
• 1 c. broccoli florets
• 1 c. sliced mushrooms
• 2 c. shredded cabbage
• 1/4  onion, sliced
• 2 cloves garlic, minced
• 3 Tbsp. sesame oil
• 1 1/2 c. lite coconut milk
• 2 bay leaves
•  1/4 tsp. crushed red pepper flakes
• 1 tsp. sea salt
• 1/4 tsp. pepper
• 1 tsp. red curry powder

1. In a small pot, boil the yam chunks in water until they are soft but not mushy.
2. In a large skillet over medium heat, saute the vegetables in the oil for about 5 minutes. Add the remaining ingredients, then cover and simmer for 15-20 minutes, stirring occasionally.
3. Serve over a bed of rice

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