Saturday, June 13, 2015

Easy Vegetable Curry

Thank you, Trader Joe's, for making it so easy to pull together a tasty vegetable curry dinner. I used their simple Thai Yellow Curry Sauce and some fresh vegetables I had lying around. It's not the most complicated recipe, but it sure is pretty.  

Vegetable CurryNow, you can just use the curry alone, but I like some added volume and a more mild flavor every now and then. The addition of coconut milk gives it a more creamy texture and lighter color. Using coconut oil to saute the veggies in won't make it taste like coconut -- trust me.

It smells amazing while it cooks and has a higher smoking point than other oils. Remember though, as with any oil it is high in calories, so just keep an eye on the measurement.

Easy Thai Vegetable Curry


2 tbs of coconut oil
1 (11 oz) bottle Thai Yellow Curry from Trader Joe's
3/4 cup Coconut Milk (about half a can - I like the Light version from TJs)
1 green bell pepper, cut into pieces
1 small red onion, cut into pieces
2 carrots, sliced into pieces
1/2 cup small mushrooms, or 1 small can of mushrooms
2-3 cloves of garlic, chopped (or as much as you'd like!)
1 Tbsp fresh cilantro leaves, chopped (optional)

The How-To

Place 2tbs of coconut oil into a heated, medium-sized saucepan. Add vegetables. Stir to combine and cook until the onions are translucent. Add the chopped garlic right before the curry - as to to not overcook it. 

Add the curry and coconut milk, bring to a boil, reduce heat to simmer, and cook for 15 minutes, or until vegetables are tender. Stir in cilantro and remove from heat. Serve over rice, potatoes or with a piece of naan. Garnish with cilantro. 

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