I love making curry. It’s so easy to make. It’s also easy to tweak the recipe to work for any ingredients you have on hand. Plus it’s delicious.
Yesterday I posted a recipe for baked vegetarian egg rolls. This curry recipe is what I served with it. And the following day we had the leftovers for lunch (I baked the egg rolls fresh for lunch, but everrything was already prepped so it was super easy). It was good. Both times 🙂 .
2 Tbsp sesame oil
2 Tbsp garlic, chopped
1 Tbsp fresh ginger, chopped
2 Tbsp curry paste (I used green because I can’t do spicy right now, but usually I use a combo of red and green curry paste)
2 cans coconut milk
1 Tbsp brown sugar
1 Tbsp soy sauce
1.5 Tbsp lime juice
1/3 cup roasted (unsalted) cashews
1 cup white mushrooms, chopped
1/2 sweet onion, chopped
Fresh basil leaves
1 cup broccoli, chopped
1 red bell pepper, chopped
1 medium carrot, chopped
Heat oil in a large skillet (or wok) over medium heat.
Add garlic and ginger and cook for about 1 minute.
Add curry paste, coconut milk, brown sugar, soy sauce, and lime juice. Stir until everything is combined.
Add vegetables and basil leaves and cook for 10-15 minutes. Cook as long as you want, for crispier vegetables cook less, for softer vegetables cook more.
Serve over rice. Sprinkle with roasted cashews. Garnish with a few fresh basil leaves.
All the healthy vegetables ready to go in the curry.
The complete meal.