I made this recipe nourishing veggie curry last week with our haul from the local farmer’s market. At my house, we like to get our kids involved by picking out what looks interesting while shopping, including them in the cooking process to taking them to local farms or growing things in our own garden.

Curry Coconut Vegetables
Serves: 4

Ingredients:
½ onion diced
4 cloves of garlic crushed
2 TBLS fresh grated ginger
6 shishito peppers
2 handfuls of fresh mushrooms trimmed and diced
1 handful of fresh okra
1 cup zucchini diced
2 cups eggplant diced
1 carrot sliced
1 stalk of broccoli
1 stalk celery diced
1 can of baby corn (optional)
1 can of organic coconut milk
1 package of vermicelli rice noodles
1 TBLS yellow curry powder
1 TBLS coconut oil
Handful of cashews
¼ cup fresh cilantro
Salt to taste

coconut curry
coconut curry
coconut curry

Method:

Heat large saute pan on medium heat. Add coconut oil. Add fresh vegetables to pan and gently stir. Season with curry powder and salt. Continue to cook on medium heat for about 5-10 minutes to soften the vegetables. Add coconut milk and reduce heat to simmer.

While vegetables are simmering, cook noodles as per package instructions. Rinse noodles once cooked and add to vegetable curry. Top with cashews and fresh cilantro. Enjoy!