I feel like I’ve been counting down to Spring for months. It is my absolute favorite season, when everything tastes fresh and alive, the trees and sky become bright, and I can pack up my obnoxious heavy coat and just be. Of course Washington, DC is still chilly, the sky gods have been playing some sort of demented trick jumping between the high 50’s and frigid 20’s..
Anyways, last night Andrew and I bid Winter a harsh farewell with an unseasonably bright, incredibly simple and quick curry. When there is nothing in your pantry but odds and ends and you’d rather spend the evening focusing on other things [yet still want to seem impressive] red coconut curried vegetables are perfect. Simply throw any vegetables you have into the pot, smother them in creamy coconut and spicy curry paste, let that all sit and hang out while you nuzzle up to your someone.. and then it’s ready. Andrew and I went with cauliflower and broccoli, because we had them, but feel free to add cooked potatoes, green beans, butternut squash, peas..
This dish will require a bit of protein bulking, or you may get hungry. I chose to have mine over mixed greens with avocado. Andrew had his over soba noodles with added tofu [just throw it into the pot with everything else!]. This is exceptionally versatile, nutrient dense, colorful and vivid. Welcome Spring.
Red Coconut Curried Vegetables [serves 2]
1 teaspoon coconut oil
1 large yellow onion, roughly chopped
3 small zucchini, cut into 1/2 medallions
3 teaspoons red Thai curry paste
1 cup light coconut milk
2 cups/ about half of a large cauliflower, chopped
2 cups broccoli florets, chopped
.5 cups low sodium vegetable broth
Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until the onion softens and begins to become translucent, about 3-4 minutes. Stir in the zucchini and cook for another minute.
Add the Thai curry paste and coconut milk to the pot and stir until the vegetables are well coated. Bring the coconut milk to a simmer than add the remaining vegetables. Cover an cook until the vegetables just begin to soften, then pour in the vegetable broth. Reduce stove-top heat to medium-low, and again cover pot. Let simmer until vegetables are completely softened, about 8-10 minutes. Add salt to taste.
Nutritional Information (per serving)
200 calories, 26g carbohydrates, 8g fat, 8g protein