Without any further delay, I present:
Vegetable Curry
Ingredients:
1 pound of mixed vegetables (I used carrots, broccoli, sugar snap peas, zucchini, and sweet potato)
2 onions
1 tablespoon vegetable oil
1 tablespoon hot curry powder
1 tablespoon sweet chile sauce (I always have a supply of this around the house. I like the Trader Joe's brand)
1 tablespoon soy sauce
1 10-ounce can coconut cream (I could not find this to save my life. I found creme de cocoa, which is too sweet, and coconut milk, which is too thin. I was doubling the recipe anyway, so I used a can of each to thicken up the coconut milk and cut the sweetness of the other. It worked out well, should you need to do the same. Naturally, after I had made the dish, I discovered plain coconut cream at Trader Joe's)
Optional
rice, to serve the curry over
Note: I forgot some of my ingredients in the fridge until the last minute, so not everything is pictured above.
Serves: 4 - 6 (385 calories per serving, not including the rice); Prep time: 40 minutes (if you're slow at peeling and trimming vegetables, like I am); Cook time: about 10 minutes (plus, the cooking time for the rice)
Directions:
1. Prepare the vegetables, peeling, trimming, and chopping as necessary, then cut into even-sized pieces.
2. Start cooking the rice according to the instructions on the box.
3. Peel the onions and chop finely.
4. Heat the oil in a large saucepan over medium heat and add the onion, cooking for 5 minutes.
5. Add the curry powder and cook for another minute.
6. Mix in the coconut cream (or mixture, in my case) and bring to a boil.
7. Add the vegetables, cover, and then let simmer until the vegetables are tender.
8. Mix in the sweet chile sauce and soy sauce.
9. Serve and enjoy.
Recipe Review: I'm glad that I know now where to buy coconut cream, but I thought the curry turned out wonderfully. I actually liked the hint of sweetness with the spice of the curry.
Happy eating.
Cheers,
Emma
P.S. Here's Izzy wearing a fancy scarf.
