Very Veggie Coconut Curry

I love curry. Not only because it's delicious, but also because I can use up any veggies that I over bought and don't know what to do with. They melt down into big pot of curry-goodness that can feed me for a couple of days (or a few guests for a dinner party).

I like to let most of my veggies simmer and melt together, then hold on to some veggies to add in towards the end (that wont cook down as long). This way you'll have some veggies that stay crunchy and fresh - which adds a nice dynamic of texture and flavor to this silky spiced broth.

I served my coconut curry with brown, saffron basmati rice - yum!

Very Veggie Coconut Curry

by Sarah Farsh November 21, 2013

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp fresh lemon grass, minced
• 1 small red bell pepper, seeded and diced
• 1 small yellow pepper, seeded and diced
• 2 cups baby portobello mushrooms, sliced
• 1 cup asparagus, chopped
• 1 jalapeño pepper, diced (keep out if you're a baby)
• 1 medium/large can organic coconut milk, light, unsweetweened
• 2 cups water (more or less depending how much sauce you would like)
• juice of one lime
• 1 tbsp turmeric
• 1 heaping tbsp good curry powder of choice
• salt/pepper to taste
• a few fresh basil leaves, hand torn

In a large pot, dry saute onions. Add garlic, ginger, lemon grass, bell peppers, yellow peppers, and portobello mushrooms. Let cook down for about 10-15 minutes on medium heat. Add curry powder, salt/pepper, turmeric, and coconut milk - mix well. Let cook down for additional 10-15 minutes with lid on, stirring occasionally. At this point, your veggies should be stewed down. Add in asparagus, jalapeño, lime juice and few fresh basil leaves. Mix well and cook for just a few minutes more - I like these added veggies to stay crispy and crunchy. Serve over brown rice with saffron or warm yellow potatoes.