04/13/2020
In the burlesque community they have created a series of videos where the performer tosses a glove at the end of the clip and the next performer catches a glove and begins their clip and passes it on. This curry is as spicy as All that and began similarly, with the nibbled remains of some chili dusted dried mango and a sad looking lime left sitting on the table by a certain someone on the R & D team... a fridge purge and a wave of my magic wand... et voilà...
Roasted veggie coconut curry 🌶🌶
Butternut squash
Parsnips
Carrots 🥕
Yukon Gold potatoes
Red pepper
Veggie stock
Ginger
Garlic
Onion
Red curry paste (or powder)
Cumin
Coriander
Paprika
Cayenne
Himalayan salt
Avocado oil
Coconut cream
Finished with green peas and zucchini noodles on Jasmine rice
Quick roasted squash on high heat with oil... then parsnips, then carrots, potatoes were last. All but the squash left crisp for a solid bite and hint of crunch.
Sautéed onions, garlic, ginger, and spices in 3 cups of veggie broth.
Add veg to stock, simmer enough to absorb flavor but not soften, add coconut creme, add potatoes, serve and garnish with zoodles and peas.
The rice was left over from date night Poke’ bowls... and the dish is hearty enough to omit it.
Yep, it’s vegan... 😉
