Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons vegetable oil

  3. 1/2 cup savory golden curry paste -- (recipe above)

  4. 1 small bunc broccoli -- cut into flowerets

  5. 1 small head cauliflower -- cut into flowerets

  6. 1/2 red bell pepper -- cut into thin

  7. -- strips

  8. 1 carrot -- cut into 1/2" thick

  9. 1 13 oz can unsweetened coconut milk

  10. 1 tablespoon fresh lemon juice -- up to

  11. 3 tablespoons chopped fresh cilantro if desired

Instructions Jump to Ingredients ↑

  1. In a wok or large deep skillet heat the oil over moderate heat until it is hot and in it stir-fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste. Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Mound the rice in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander.


Send feedback