Weeknight Curry

Page 135

Cuisine: Asian | Course Type: Main Courses

(2 reviews)

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Recipe Review

A nice bright dish, with zucchini, asparagus, and cauliflower cooked to crunchy perfection. The veggies are sautéed in coconut oil (which in our current heat wave is suddenly a liquid!), and then further cooked in coconut milk.
I agree with Andrew that the spicing is too mild. However, this was an easily prepared dish that my DH made for my return home (30 hrs transit). It was fresh and delicious.

The author does caution to be sure to add salt. My DH added about 1 tsp salt, and we still needed more at the table. Served with brown rice and a green salad.

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