The time has come for meals that are rich and warm. I usually opt for meals that are full of carbs and cheese, like garlic bread and pizza. But I'm trying to reserve those meals for when it gets actually cold and not just damp and drizzly.
So I decided to make a vegetable curry- all the freshness of summer produce plus the fatty goodness of coconut milk. It is a wonderful compromise for those meals on the verge of fall.
So I decided to make a vegetable curry- all the freshness of summer produce plus the fatty goodness of coconut milk. It is a wonderful compromise for those meals on the verge of fall.
When I was little I absolutely hated rice: small, white and unflavourful; I always traded my brother my rice for his vegetables. But once I started buying my own rice and discovered the less-convenient but better tasting (and better for you) long grain rices, my opinion on the subject changed. Jasmine rice is now my go-to rice, despite the fact that it takes about 30 min to cook. But if you're going to be mixing and chopping other ingredients anyway, it won't feel like waiting.
I used red bell peppers, jalapenos, carrots, zucchinis, onion, sweet potato, regular potato, ginger, garlic, coconut milk and Williams-Sonoma Hot Curry powder and Turmeric.
The finishing touch was a squeeze of lime that just brought perfection to the bowl. Never underestimate the power of a little bit of citrus. One more good thing about curries- somehow you always end up with a lot for leftovers.
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