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At least once or twice each week, I make a coconut curry. It is one of the best dinner solutions for our family's needs (gluten-free, egg-free, dairy-free, vegetarian). Also, it fulfills my major preference for only using one (maybe two if you include the rice) pot!
This recipe serves as the starting point and I tweak it depending on our CSA farm box or our preferences. One thing is for sure, the curry definitely involves kale or swiss chard! This time around, I used zucchini, swiss chard, sugar snap peas, mushrooms, onion, tofu, coconut milk, and red chili paste (with some other spices).
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| Evelyn's version: Uncooked tofu strips, fresh snap peas, plain rice |
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| Voila! |
Yum!
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