Veggie Coconut Curry

This is another recipe that follows my recent goals of going back to the basics of vegan eating. For me this includes whole grains (preferable gluten-free), lots of veggies, more beans and legumes, and just plain good whole foods meals. Thanks to Marguerite for the inspiration…

Veggie Coconut Curry (makes 2-3 servings)

Ingredients

  • 1 red bell pepper, sliced thin
  • 1/4 sweet onion, sliced thin
  • 1 large or 2 medium carrots, sliced thin
  • 1 large handful snap peas
  • 1/2 small can bamboo shoots
  • 1/2 to 3/4 cup edamame, shelled
  • 2-3tbsp curry paste
  • 2/3 lite coconut milk
  • Cooked brown rice
Directions
  1. Heat a drizzle of olive oil in a skillet. Add veggies and cook over medium-low to medium heat about 10 minutes, stirring occasionally.
  2. Add edamame, desired amount of curry paste to skillet, coconut milk, and mix until combined. Let this cook over medium-low until a creamy, thick consistency appears.
  3. Serve over cooked rice. Top with scallions, if desired.

(This paste is available at Walmart in the “ethnic foods” aisle)
If you want a little more oomph, I think sautéed tofu would be great in this dish and chicken would work well for the meat eaters out there.
Stay tuned for tomorrow’s Two Ways post: a pot pie recipe from my childhood!
My Best,
Shelley
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