Curry spiced veggies with a side of coconut rice was on the menu for tonight. It was my first time ever attempting something like this and it seemed to go over really well. It was FULL of veggies. Lots of chopping! I did all of that at the beginning and got all my spices out to make it easier on myself. Spending a little more time at the beginning to organize everything, will save time + stress while cooking!
veggie lineup – 1 red pepper + 1 green pepper + 1 med. yellow onion + 2 carrots + 1 sweet potato + 1 large red potato + 2 med. zucchini squash + 10oz spinach [I forgot to add the spinach in…and was really mad 2hrs later when I realized it…GR!]
Cooking away in the delicious spices and carrot/orange juice. The curry + turmeric definitely made everything very yellow…including staining a white spatula…beware! It smelled SO good.
[bad lighting..eek]
It paired perfectly with the subtle coconut flavor I added to the jasmine rice.
I got to use 1 of my new plates!! Natalie used one too =) It’s kind of fun to have a bunch of mix-matched plates. It was a change of pace from the normal dinnerware and they were such a good deal!
The veggies were really yummy and didn’t get too soft while simmering. This is a “keeper” for.sure.
1-2-3 Curry Veggie Yum: [feeds 6-8]
- 1 red pepper
- 1 green pepper
- 1 med. onion
- 2 med. zucchini squash
- 2 carrots
- 1 sweet potato
- 1 large red potato
- 3 cloves garlic
- 15oz. can of garbanzo beans, drained
- 10oz. spinach
- 3/4tsp. salt
- 1 rounded tsp. ground turmeric
- 1 rounded Tbs. curry powder
- 1tsp. ground cinnamon
- 1/2 – 1t. cayenne pepper [start with 1/2t. if you’re not sure – you can always add more to taste at the end]
- 1c. orange juice [or carrot juice, or I found an orange/carrot mix]
- 1tsp. fresh ground ginger
- 6Tbs. olive oil
Creamy coconut rice:
- 2c. jasmine rice
- 1.5c. lite coconut milk
- 1.5c. water
- 2T extra virgin coconut oil [this gives it most of the flavor – you can substitute any oil however]
- Peel the potatoes + carrots then cube.
- Chop all other veggies and mince the garlic.
- In a medium saucepan add 3T olive oil/cayenne/salt/turmeric/cinnamon/garlic.
- In a large pot heat 3T olive oil on medium. When hot, add onion/peppers/carrots/potatoes and sauté for 5-8min.
- After the veggies are sautéing for a few minutes, turn the spice mixture on medium heat for 3min. + stir until all combined together.
- Add in orange/carrot juice, ginger, beans and zucchini to the veggie pot.
- Use a spatula to scrape out the spice mixture and add to the veggies. Stir until well combined.
- Cover and simmer for about 20min. You can always do a potato check to see if it’s ready to eat after 20min.
- Stir in the spinach at the very end [tasted great without it but next time I’ll add it in]
To time the rice correctly you can turn that on after step 2. The rice will take 30min total.
- In a large saucepan add rice/coco milk/water/oil and cover on medium heat until it comes to a boil. When it boils, stir once, recover and simmer for 20min. [until all liquid is absorbed] Take off heat and keep covered for 10min. Fluff with fork just before serving.
If you want the curry sauce to be a little thicker you can mash up some of the beans and a few potatoes. This releases their starches and will help to thicken a bit.
Let me know if you try this out! It was super flavorful and something fun and different to make. YUM.
I am too tired to figure out the cost of this meal…maybe tomorrow? It wasn’t too bad because I had all but 1 of the spices, there was no meat, and I always have coconut oil on hand. It also will serve 6-8 easily.
I’m pooped…off to bed!
Niiiight =)
Ashley
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