Weeknight Curry

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.

A good basic curry recipe, useful for all sorts of vegetables. I found it a little underspiced, however, compared to some of her other recipes, and in future would add a bit more curry paste. It's also not as complex or innovative as some of the other recipes in the book, hence my 3 stars.

I used red potatoes, red pepper and cauliflower as my vegetables rather than the zucchini and asparagus she suggests (she does say it's her 'refrigerator curry' for leftover veggies, so I felt this followed in the spirit of the thing.