I like to think of this Weeknight Coconut Curry as one of the most dependable recipes I’ve posted to date. This is the kind of recipe that will get you out of a pinch just when the inevitable after-work conundrum sets-in and you find yourself wondering what to make for dinner … We all get busy, we all get tired, and it’s just a little too easy to hang-up your apron and call it quits on a Wednesday (I know you hear me). But this meal, dear reader, is a life saver. Aside from being vegan and gluten-free (as well as loaded with all those yummy anti-inflammatory spices!) it’s also endlessly versatile and can help you use those leftover veggies in your refrigerator drawer, all while making your kitchen smell lovely.
This Weeknight Coconut Curry is a hearty meal that comes together quickly and is a perfect way to use seasonable and affordable veggies that you have available to you. Once you learn the base, you can improvise and make it your own each and every time!
Heat oil over medium high heat.
Add onion, garlic, ginger, spices and fry. Continue to sauté, deglazing as necessary (I use water for this recipe) until your onions become translucent and soft.
Add your remaining veggies and sauté for about another minute (or until colors become vibrant and onions and veggies are well-mixed).
Pour in coconut milk, add miso and stir to combine. Bring to a boil, cover and let simmer for 15 minutes.
Remove from heat and stir in fresh basil.
Serve over a bed of hot brown basmati rice.
*As long as you have ~ 2 c. of fresh veggies of your choice, you'll be all set!
Ingredients
Directions
Heat oil over medium high heat.
Add onion, garlic, ginger, spices and fry. Continue to sauté, deglazing as necessary (I use water for this recipe) until your onions become translucent and soft.
Add your remaining veggies and sauté for about another minute (or until colors become vibrant and onions and veggies are well-mixed).
Pour in coconut milk, add miso and stir to combine. Bring to a boil, cover and let simmer for 15 minutes.
Remove from heat and stir in fresh basil.
Serve over a bed of hot brown basmati rice.
*As long as you have ~ 2 c. of fresh veggies of your choice, you'll be all set!