Weeknight Vegetable Coconut Curry
- Cauliflower, cut into bite sized pieces · 1 stalk
- Red Bell Pepper, stemmed, seeded and diced · 1
- Yukon Gold Potatoes, quatered · 1 pound
- Fresh Green Beans, cut into bite sized piesces · 8 ounces
- Garlic, minced · 4 cloves
- Onion, diced · 1
- Snow Peas · 4 ounces
- Coconut Milk · 1 can
- Olive Oil · 1 tablespoon
- Vegetable Stock · 1 quart
- Bunch of Cilantro, picked and chopped · 1
- Herbie's Vegetable Curry · 1 package
Start by heating 1 tablespoon of olive oil in a large heavy bottomed pot over medium high heat. Once the oil begins to shimmer, add the garlic, onion, red bell pepper and a nice pinch of salt. Sweat these for 5 min. Then add the Herbie's Vegetable Curry package and toast with the garlic onions, and pepper for about 2 min. Then add the coconut milk. Bring the coconut milk to a boil then add the cauliflower, green beans, potatoes and 1 cup of vegetable stock (we are going to add the vegetable stock as needed, so don't worry if you don't have to use the whole quart). Turn the heat down to a simmer and cook uncovered for about 15min.
Keep stirring the vegetable curry frequently and if it seems to dry out a bit, just add another cup of vegetable stock. After it has been 15 minutes add the snow peas and cook for an additional 5 min.
Take the curry off of the heat, stir in the chopped cilantro and serve immediately with rice, naan, or simply on its own. But don't forget to pair it with Williamson Wines Relish Roussanne!
Herbie's Vegetable Curry Spice Blend is fantastic! But it is on the mild side; if you are looking for more heat just add a few teaspoons of cayenne pepper or use a different curry powder more well known for its heat such as: Herbie's Green, Red, or Medium Curry Powders.