This simple and pleasing curried vegetable classic comes from a spurt of energy due to an Iowa warn-up. Last week we actually had a a couple balmy, sunny days. It was enough to give me hope for spring!
It actually warmed up enough to melt almost all of the snow and go without jackets a few times.
It was even nice enough to sit on the porch while we had dinner! I can’t wait to get my summer-cabin themed porch done just right this summer. I know we will be using it daily. Anyway, after happy hour or chips & salsa and NA beer, I decided to make something fresh and springy to fit the mood of the afternoon.
I started by throwing a bunch of veggies into a glass 8″ baking dish – 1/2 a red onion, sliced, 3 medium carrots peeled and sliced, 1 – 2 cups of corn, and a bunch of asparagus stalks, sliced. I tossed these veggies with sesame oil and then baked these in the oven at 425º for 15 – 20 minutes, or till softened. If you wanted to make things faster and not use your oven, pop ’em in the microwave for 5 to 6 minutes.
Pour cooked sauce over tops of cooked veggies. Stir. Serve over warm cooked rice.
I was feeling so in the mood to cook on this warm spring evening that I even whipped up a batch of cherry crisp from canned cherries from last summer‘s crop. I will share this classic recipe at a later date, because usually when I make this, I just throw it together without measuring – that’s what happens when you make a certain recipe often enough.
Coconut Red Curry & Veggies – makes about 4 servings
1. In a glass 8″ baking dish combine: 1/2 a red onion, sliced, 3 medium carrots peeled and sliced, 1 – 2 cups of corn, and a bunch of asparagus stalks, sliced. Toss veggies with sesame oil and then baked in a 425º oven for 15 – 20 minutes, or till softened. (If you wanted to make things faster and not use your oven, pop ’em in the microwave for 5 to 6 minutes, or till softened.)
2. While the veggies are cooking, prepare the curry sauce. In a small saucepan combine: 1-1/2 cups coconut milk, 1 tablespoon coconut sugar or honey, and 2 tablespoons red curry paste. Stir until well combined and cook over medium heat until bubbly and thickened, about 15 minutes.
3. Pour cooked sauce over tops of cooked veggies and stir. Serve over warm, cooked rice.