Ingredients
The following ingredients have 6 Servings
- or
- 1 pound sweet onions, cut into halves then sliced into 1/4″ half moons
- 1/2 of a red bell pepper, seeded, sliced into strips then cut into 1″ rectangles
- 3/4 pound of zucchini, cut into quarters lengthwise and sliced crosswise into 1/2″ triangles
- 3/4 pound Japanese eggplant, cut into quarters lengthwise and sliced crosswise into 1/2″ triangles
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 tablespoons Curry paste*, I’ve used both red & Panang curry paste for this recipe
- 2 tablespoons avocado oil
- 2 cans – 13.5 ounces each, full fat coconut milk
- 1/2 teaspoon sea salt + additional to taste at the end of the cooking time
- Serve with rice, cauliflower rice, rice noodles, or zucchini noodles
Instruction
- If you don’t have roasted veggies already made from my market veggie recipe, prepare the veggies listed here in the recipe, and spread them in an even layer on a parchment lined baking sheet.
- Drizzle with olive oil, sea salt, and roast at 425ºF for 20-30 minutes, stirring the vegetables twice during the cooking time.
- Once you have your veggies, you’re ready to begin!
- Heat a large skillet (12″ or bigger) over medium high heat. Add the curry paste and the avocado oil to the pan and sauté the curry paste for 1-2 minutes, or until it’s very fragrant. This step really helps bring out the flavor of the curry paste.
- Add both cans of coconut milk to the pan and bring the curry back to a boil, stirring to incorporate the curry paste. Lower the heat to medium and simmer the curry for 5-10 minutes – or until the liquid is reduced by 1/2. Add the roasted veggies to the pan, and simmer for a few minutes to heat up the veggies. Taste the curry and add more salt if necessary.
- Serve piping hot!
