Garden Veggie Coconut Curry and Salad
Here’s a quick little lunch or dinner with veggies from the garden. Add a side salad and you’re all set.
Garden Vegetable Coconut Curry
1 T. olive oil
1 medium leek, chopped
½ cup chopped onion
1 tsp. brown mustard seeds
1 ½ tsp. curry powder
1 cup veggie broth
1 cup sliced carrots
1 cup cubed potato, unpeeled
2 cups cauliflower chunks or florets
½ cup organic coconut milk
½ tsp. seasoned salt to taste
Heat olive oil on medium low. Add leeks, onion and mustard seeds and sauté 5 minutes. Add carrots, cauliflower, potato and vegetable broth and simmer for 15 minutes. Top it off with the coconut milk and warm until heated through. Sprinkle with the seasoned salt & pepper to taste.
This version is stew-like in consistency. If you want to serve it with rice you might want to add a little more broth to make it soupier.
You can get creative with this recipe and use whatever vegetables you have on hand. I usually like to have a potato in the dish to give it some substance but this concept should work in a lot of various ways including spinach or kale in the mix.