Coconut Curry
I’m not kidding, I eat this curry recipe at least once a week, and I never get bored of it. Something about saucy, creamy veggies smothered on top of white rice is so satisfying and never gets old. It’s my go-to for using up whatever veggies are lying around from the week before, or you can source veggies pre-cut from the Student Center.
Ingredients
- Rice (2 cups)
- Oil
- Chickpeas (1 can)
- Onion (1/2)
- Bell Peppers (I used mini)
- Zucchini (1)
- Carrots (I used baby carrots)
- Coconut Milk (1 can)
- Soy Sauce
- Oregano, Thyme, Salt, Pepper, Cumin, Garlic Powder
- Curry (Powder, Canned Paste, or a Cube)
- Seaweed Sesame topping
Tools
- Rice Cooker
- Cutting Board and Knife
- Can Opener
- Frying Pan or Pot
Instructions
- Cook your rice. My rice maker takes about 30 minutes to cook, timed perfectly with the veggies. Two cups feed three people. You can, of course, cook rice in a pan or get pre-packaged rice for an even easier meal.
- Cut up your onion and add it to a pan with a little oil. Put it on medium heat while you chop your other veggies.
- Start with the hardest veggies first. Cut carrots, then bell peppers, and zucchini last, adding them to your onion as you go.
- Season with all your dry herbs and spices, except your curry powder, to taste.
- Add one drained can of chickpeas and sauté your veggies for about 10 minutes, until as soft as you like. Keep your lid on, heat low and stir frequently.
- Once your veggies are soft, add one can of coconut milk. Then, slowly add your curry, about a tablespoon at first. Taste and add more curry and/or other seasonings until you’re happy with the flavor.
- Once your rice is done, plate up, top with sesame seeds, and enjoy!
Until next time – Dormiliciouse
