Ingredients: |
Ingredients: 1 c. sliced shiitake mushrooms
1 red bell pepper, sliced into strips
3 ears of corn, checked and cut off the cob
2 container of fresh spinach, rough chop
3 Tbsp. peanut or vegetable oil
1 1/2 tsp. minced peeled fresh ginger
1 garlic clove minced
2 tsp. curry powder
2 tsp. Thai red curry paste
2 tsp. paprika
3/4 tsp. ground cumin
3 Tbsp. soy sauce
2 Tbsp. tomato puree (or ketchup works too)
2 Tbsp. packed light brown sugar
1- 14 oz can of unsweetened coconut milk
Jasmine or basmati rice
chopped cilantro and cashews (optional) for garnish
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Directions: |
Directions:1. Measure all the ingredients and prep the veggies and have them ready by the stove.
2. Cook the Rice according to package instructions.
3. In a large saucepan, heat the oil over medium heat, add the garlic and ginger and cook for 1 minute.
4. Reduce the heat to low and add the curry powder, curry paste, paprika, and cumin. Stir and cook for 2 minutes.
5. Raise the heat back up to medium, and one at a time, add the soy sauce, tomato puree, brown sugar, and coconut milk, whisking after each addition.
6. When small bubbles form around the edge of the saucepan, add the mushrooms, bell pepper, and corn and simmer for 10 minutes stirring frequently. Do not let it boil.
7. For the last 2 minutes, add the spinach until it is just wilted.
8. Serve over jasmine or basmati rice with a sprinkle of chopped cilantro and cashews for garnish.
****You could also grill some fish and serve it on top of the rice topped with the curry vegetable sauce.***** |
This recipe for Not so Curry Curry is from