You can use any veggies you like, but here is what we like:
1 Red pepper sliced
1 Yellow pepper sliced
1 Zucchini sliced
1 Med-small onion cut up into chunks or slices
1 carrot cut into thin slices (or you can use the baby carrots and slice them into thin pieces)
some snow peas ( I don't usually add these, though they are good and pretty in the mix, just because of their price)
You could also add cut up tofu if desired.
Roland Red curry paste
1 can coconut milk
1 can light coconut milk
Rice. you can use brown, but basmati is the best with this!
Start by sauteing the peppers, onions, and carrots til just tender. Don't over cook them and make them mushy. When they are just about done, throw in the zucchini and snow peas. Cook for about 3 more minutes (just enough to let the zucchini begin to get tender) and add 1/4-1/2 the jar of curry paste depending upon how spicy you like it. Mix with the veggies then add both cans of coconut milk. Simmer for about 5 minutes. Add a pinch of salt if desired. You can also taste to see if you want more curry paste. Just be sure to stir it in well.
Serve over rice. I keep the rice and veggies separate when storing leftovers, otherwise the liquid gets absorbed by the rice and it isn't quite the same. :)
Quick, delicious, and pretty!
If your kids don't want the spice you can take some of the veggies out before putting in the curry and just serve them as a stirfry type meal with soy sauce.
Plant Based Recipes
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