Vegetable Curry Recipe

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Vegetables
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Stuffed Poblano Chiles	V
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Vegetable Curry
Risotto with Peas & Prosciutto
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Spaghetti with Fava Beans
Melinda's Frittata
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Vegetable Curry

Contributed by: Melinda

This is pretty easy to put together. It makes a great lunch or dinner on cold weather days. You could add or substitute anything you like.

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

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.

Questions about this recipe?