I was searching for something to eat tonight and thought "what do I have on hand"?
I took to the fridge and the pantry and then it hit me...Red Curry Vegetables! I grabbed the veggies that were left over from the evening before. Hurray, I had peppers, broccoli, mushrooms, zucchini, squash and red onion! Off I went. I grabbed a large and a medium sauté pan, threw those on the stove and began chopping my veggies. I placed the basil infused olive oil in the pan and the smell overtook the house. Honestly, I could have just sat on the kitchen floor and breathed it in for a good 15 mins, but I came to my senses and got back to work.
Into the large sauté pan the veggies went. While they were doing what all good, curried veggies should do, beginning to sizzle, I quickly loaded my arms with coconut milk, coconut cream, GF red curry paste, lime juice, veggie broth, minced garlic, canned chickpeas and cornstarch. I tossed it all on the counter because clearly, I like to cook as fast as humanly possible.
I ran back to the pantry to grab the Tamarin and the sugar free brown sugar.
Phew, all set! Now keep in mind that when I did tonight's dinner, I used two pans. Why? Thanks for asking, I would love to tell you. :)
My husband was on his way home, and he will eat many things, but curry is just not one of them. That being said I cooked my veggies in the large sauté pan and made the sauce in the other. This way I had the vegans and the meat eaters in the house covered.
* My husband was having a chicken breast with his veggies. OK, moving on.
To my medium sauté pan I added coconut cream, a little coconut milk, red curry paste (GF), sugar free brown sugar, veggie broth, minced garlic, lime juice and Tamarin. Last was the cornstarch. I let it cook until it began to thicken and smelled absolutely fabulous.
All in and all out, dinner was ready in 15 mins. Well, for the vegans in the house at least. Teh chicken breast took longer but I digress.
OK lovies, I hope that you enjoy this recipe. Play with, change it up and live your best life. One seriously cool thing about cooking in 15 mins or less is that I get to relax and love on my people after a hard day's work.
1 can Chickpeas
1 Zucchini- diced
1 Yellow Squash- diced
1/2 Red Onion- diced
1/2 cup Mushrooms-sliced
1 cup Broccoli (cooked from the night before- add this at the last second)
1/2- 3/4 cup Coconut Milk
1 can Coconut Cream
2 Tablespoons Minced garlic
1/4 cup Sugar free brown sugar
3 Teaspoons lime juice
4 Cups of Jasmine rice
4 Tablespoons cornstarch
Basil infused Olive Oil
1/2 Teaspoon Red Pepper flakes or to your liking
3 Tablespoons Tamarin or Coconut Aminos
1/4 cup Vegetable broth