Saturday, October 25, 2008

F.A.B. Veggie Curry

Last night on my way home I was talking to Angela about what to make for dinner, she was making Veggie Curry which ironically enough, I had just posted a comment on her blog asking for the recipe because she is a wonderful cook. So, I joined her and made it last night for dinner too, per her instructions. Both of us have a habit of cooking on the fly and not measuring so here is what I came up with. All props go to Angela, this is just my rendition of her recipe.
Ang, I hope you approve.
Saute onions, garlic and dried red chili pepper flakes in toasted sesame oil over medium heat until translucent.
Add veggies of any kind - this dish was great because I had just picked up my CSA box Thursday night.
Saute veggies until about half cooked, add one can of light coconut milk, curry powder (as much or as little as you like - I used about a palm full), salt and pepper to taste. I also added a little more dried chili flakes since we like the heat in our house. I put a lid over it and let it simmer for about 10 minutes to finish cooking to veggies, not too much though, I like a little crunch. At the very end after tasting it, I decided to add some dry roasted unsalted peanuts I had in the cupboard to make it a little more Thai and it was F.A.B.ulous!

We ate it over some brown basmati rice, nutty and delicious. To cool our pallets, we had a nice Spanish Sparkling Wine we got from Miss Carla.

Thanks Angela for the quick dinner recipe - maybe one day you will measure and I can make it just like yours.


Angela said...

Oh, you make me proud! It looks delicious, and yes that is pretty much the recipe sans peanuts. But nice touch. I have some cashews that I will toast up next time. Tonight is lentil veggie soup with brown rice and garlic naan. WFM garlic naan which is so yummy. Ate it with the curry last night too. F and B loved it too.
Love you,

The Maltese Kat said...

Sounds great! Love your recipes and ideas for quick, healthy dinners!


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