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Vegetable Curry
What you need
- 1 head of broccoli or 3 medium kohlrabi*
- 1 cup chopped onion
- 3 medium garlic cloves, minced or grated
- 2 tbl fresh grated ginger
- 1/4 red bell pepper, sliced into 1" by 1/4" lengths
- 1/2 cup frozen spinach or 1-2 large handfuls fresh
- 2 green onions, cut into 1 inch lengths
- 1 can lite coconut milk
- 1 tbl (or more to taste) red curry paste
- 2 tbl unsweetened peanut butter
- Kosher salt
- Oil
How to make it
- For broccoli: remove florets and set aside; peel and dice the stems
- For kohlrabi: peel and dice
- Sauté onion, bell pepper, garlic and ginger with a little salt in oil over medium-low to medium heat - don't brown the vegetables
- Add broccoli or kohlrabi and green onion
- Cook until just starting to soften
- Reduce heat and add curry paste, coconut milk, spinach and broccoli florets (if using broccoli)
- Stir well to incorporate the curry paste
- Add peanut butter and again, stir well to incorporate
- Simmer for about 15 minutes for flavors to blend
- Taste and adjust salt as needed
*Kohlrabi is a delicious vegetable that is from the cabbage family. The bulb grows above ground and is edible raw or cooked. The leaves are also edible. It is also excellent baked in the shape of chips.
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