Coconut Rice and Delightful Veggie Curry

Veggie Curry:

2 stalks celery sliced thin on a diagonal
4 carrots peeled and sliced thin on a diagonal
1 head of cauliflower cut into small florets
4 medium red potatoes sliced thin

2 cloves garlic chopped
2 T minced ginger
1 cup sliced mushrooms – any kind
6 oz fresh spinach, rinsed and drained
Olive oil

1 box golden curry ‘sauce mix’ (I buy the S&B brand at Fry’s in the Asian Foods section)
1 14 1/2 oz can chicken or veggie broth
1 14 1/2 oz can coconut milk
1 T curry powder
1/2 t salt

Heat enough olive oil to coat the bottom of a large pot or wok at medium high. Dump in cauliflower, carrots, celery, and potatoes, as well as 1T curry powder and 1/2 t salt. Stir fry for 5-7 minutes till they start to get crisp tender. Dump in the ginger, garlic, mushrooms, curry sauce (it is like a brick that melts), broth, and can of coconut milk. Bring to a boil, add spinach and stir. Lower heat and simmer for ten minutes.

Coconut Rice:

1 cup white rice
1 14 1/2 oz can coconut milk
1 cup shredded sweetened coconut flakes
Bring coconut milk plus enough water to make 2 cups of liquid to a boil. Add the rice, reduce heat, cover and simmer for 20 minutes. Use a deep pot of this spills over. At the very end when rice is cooked, stir in coconut, and serve with Veggie Curry.

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