Coconut Curried Veggie Stew

Coconut Curried Veggie Stew

Servings

Four

Ready In:

About 45 min

Good For:

Dinner

Curried Coconut Veggie Stew

 

Ingredients
  • 1 carrot chopped

  • 1 stick celery, chopped

  • 1 potato, cubed

  • 1 crown broccoli, cut into florets

  • ½ lb mushrooms, quartered

  • 1 small red pepper, chopped

  • 1 small yellow pepper, chopped

  • 1 medium onion, chopped

  • 1 small head bok choy, white stocks chopped, green tops sliced into ribbons

  • 2 tbsp butter

  • 1 tbsp curry paste (or curry powder)

  • 1 tsp garlic granules

  • 1” fresh ginger, roughly chopped

  • 15 cracks black pepper

  • ½ – 1 tsp salt (to taste)

  • 1 tin (398ml) coconut cream

  • ½ pistachios, shelled, to garnish

Step by Step Instructions

Step 1

Melt butter in a large heavy pot over medium heat. Add onions and ginger, and sauté 2 minutes. Add mushrooms and sauté until they begin to brown.

Add carrots, celery, potatoes, garlic, salt, and pepper. Sauté 2 minutes more, then cover, lower the heat, and simmer until the potatoes and carrots begin to tender.

Step 2

Add coconut cream and curry paste to the stew pot and bring the heat back up to medium until the coconut cream almost boils, then lower the heat and simmer uncovered for 10 – 15 minutes until the potatoes and carrots are tender and the flavors are well mingled.

Step 3

Add the broccoli, peppers, and the white stocks of the bok choy and simmer 5 minutes, then add the green tops of the bok choy, mix well until the bok choy ribbons have wilted then ladle the stew into shallow bowls, scatter the pistachios over top, sit down and enjoy the mildly spiced flavors of the delightful dinner that you just prepared!

Black Bean & Yam Enchiladas

Black Bean & Yam Enchiladas

Servings

Four

Ready In:

An hour & a bit

Good For:

Dinner

Black Bean & Yam Enchiladas 

Ingredients

Filling 

  • 4 small (or 2 medium) yams, roasted then mashed 
  • 2 large poblano peppers, seeds and pith removed, roasted then diced  
  • 1 tin (398ml) black beans, drained and rinsed 
  • ½ red onion, diced (divided – you will need half in the filling, and half to garnish) 
  • 1 c Jack cheese, granted 
  • Juice of half a lime
  •  ½ tsp chili flakes (more if you like!) 
  • 1 tsp garlic powder 
  • ½ tsp paprika 
  • ½ tsp oregano 
  • ½ t cumin 
  • 1 tsp salt 
  • 15 cracks fresh pepper 

Salsa (2 c) 

  • 1 pint ripe cherry tomatoes  
  • ½ red onion, chopped  
  • Ends of the poblano peppers (see note above)
  • Juice of one lime  
  • ½ c cilantro,  
  • ½ tsp chili flakes 
  • Pinch oregano  
  • Pinch cumin 
  • ½ tsp salt 
  • 10 cracks fresh pepper 

To Finish 

  • 5 flour or corn tortillas (9 ½ – 10”) (Enchiladas are typically made with corn tortillas – but I don’t like corn tortillas, so I used flour. Use what you like!) 
  • 1 c Jack cheese, grated 
  • 2 tbsp plain yogurt or sour cream 
  • 1 tbsp water 
  • ¼ c red onion, chopped 
  • ¼ c cilantro, roughly chopped 

Step by Step Instructions

Step 1

Set the oven to 400° and line a baking sheet with parchment. 

Slice the yams in half lengthwise, brush the cut side with olive oil and place them cut side down on the baking sheet. 

Cut about 1 inch from the bottom of each poblano pepper and set aside to use in the salsa. Cut the poblanos in half, lengthwise, remove the seeds and pith then place them on the baking sheet with the yams and pop the pan into the oven for 30 minutes until the yams are tender. When the yams are tender remove from the oven to cool. 

Step 2

While the yams and poblanos are in the oven prep everything else. Place the remaining filling ingredients into a bowl and set aside.  

Place all salsa ingredients into a food processor and pulse until a small chop is achieved. Give it a taste and adjust seasoning as needed, then set aside. 

Grease a 9×13 pyrex (or oven proof dish) with a bit of olive oil. Give the salsa a good stir they spread half the salsa into the bottom of the dish and set aside. 

Step 3

When the yams and poblanos have cooled, scoop the yams from their skins, mash them in a bowl with a spoon then add them to the bowl with the rest of the filling.  

Slice and cube the poblanos and add them to the filling then mix thoroughly until everything is consistently combined 

Step 4

Lay the five tortillas out on the counter and share the filling down the middle of each tortilla. Then fold one side over and roll the tortillas closed. Place the enchiladas into the baking dish on top of the salsa then pour the remaining salsa over top and scatter the remaining cup of Jack cheese evenly over the enchiladas 

Pop the dish into the oven for 15 minutes at 400° then turn the heat down to 350° for 15 minutes. 

Step 5

When the enchiladas are done in the oven and the cheese is golden brown remove them and let them rest for about 5 minutes.

Mix a bit of water into the sour cream to thin it and once the enchiladas have had their little rest drizzle the sour cream over them and sprinkle with fresh chopped cilantro and the remaining red onion.

Cut the enchiladas in half and serve 2 halves into each of 4 shallow bowls then sit down and enjoy the mildly spicy, cheesy-delicious flavors of the fabulous dinner that you just created! 

Stuffed Poblano Peppers with Roasted Veggies

Stuffed Poblano Peppers with Roasted Veggies

Servings

Four

Ready In:

About 1 hour

Good For:

Dinner

Stuffed Poblano Peppers with Roasted Veggies

Ingredients
  • 1 lb ground lamb
  • 1 large onion, chopped
  • Sprinkle of salt, pepper, and garlic granules
  • Olive oil to sauté
  • 2 large poblano peppers, halved and hollowed (if poblano peppers are not available, use green bell peppers)
  • ½ c Jack or Mozzarella cheese

    Sauce

  • 1 c plain tomato sauce or strained tomatoes
  • ¼ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic granules
  • ¼ tsp oregano
  • Pinch of cinnamon
  • ½ tsp apple cider vinegar
  • ¼ tsp salt
  • 10 cracks fresh ground pepper

    Roasted Veggies

  • 4 carrots cut into thin sticks
  • 4 large leeks, green tops removed, white part cut into 6” lengths, then sliced in half (handle gently so they don’t fall apart)
  • Handful of fresh cilantro, roughly chopped, to garnish

Step by Step Instructions

Step 1

Put the broiler on and place the oven rack about 6” below the broiler. Place the peppers on a baking sheet cut side down and pop them under the broiler until they begin to bubble and char (about 5 minutes), then remove them from the oven and set aside.

Step 2

Place the oven rack back in it’s usual slot and lower the heat in the oven to 395°.

Put the carrot sticks into a bowl, drizzle with a bit of olive oil, sprinkle with salt then pour the carrots onto one half of a parchment lined baking sheet in a single layer.

Step 3

other side of the baking sheet, cut side down. Pop the veggies into the oven for about 30 minutes, until they are browned on the edges and tender

Once the veggies are in the oven get the sauce and stuffing on the go.

Step 4

Add a drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until the begin to turn translucent, then add the lamb, salt, pepper, and garlic granules and mix well. Sauté until the lamb is cooked then remove from the heat and set aside.

Step 5

Place the tomato sauce into a small pot and bring it to a medium boil. Add all other sauce ingredients and maintain a boil until the sauce begins to reduce and thicken, then let simmer for 5 minutes.

When the sauce has simmered 5 minutes it’s time to stuff the peppers. Turn the peppers over on the sheet pan (cut side up) and share the lamb stuffing over the four halves. Spoon the sauce into the four halves overtop of the lamb and share the grated cheese to the top of each pepper. Pop the peppers into the oven until the cheese is melted and golden brown – about 8 minutes.

Step 6

If the veggies are tender at this time, remove them from the oven and cover with foil to keep warm – otherwise, leave them in the oven with the peppers to finish. If after 8 minutes the cheese is nicely melted but not brown enough for your liking remove the veggies from the oven, move the oven rack up and pop the peppers under the broiler for a few minutes until it’s nicely browned.

When the everything is finished in the oven share the veggies over 4 plates serve the peppers beside the veggies. Scatter cilantro over the peppers then sit down and enjoy amazing flavors of the delicious dinner you have created!

Autumn Spiced Stuffed Yams with Lemon Butter Quinoa & Sautéed Bok Choy

Autumn Spiced Stuffed Yams with Lemon Butter Quinoa & Sautéed Bok Choy

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Autumn Spiced Stuffed Yams with Lemon Butter Quinoa
& Sautéed Bok Choy

Ingredients
  • 2 large yams or 4 Small yams- halved length wise

  • A few drops of olive oil to brush the cut side of the yams

    Stuffing

  • 2 tbsp butter

  • 1 onion, diced

  • 1 apple, cored and diced

  • ¼ c dried cranberries

  • ½ c walnuts, chopped

  • 4 garlic cloves, chopped medium

  • ½ tsp cumin

  • ½ tsp ginger

  • ½ tsp cinnamon

  • ½ tsp coriander

  • ½ tsp chili flakes (optional)

  • ½ tsp salt

  • 5 cracks fresh black pepper

  • 2 tsp honey

  • 1/3c cilantro, roughly chopped

    Sides

  • 1 c quinoa

  • 3 bunches baby bok chop, chopped

  • 1 tbsp butter plus butter for sauté

  • Juice and zest of ½ a lemon

  • Mixed sprouts to garnish

Well, friends, it’s a different kind of Thanksgiving this year! No large gatherings, no big fam din… :o( That said, there is no reason not to feast even if we are likely not making a big, traditional turkey dinner…

Here is a lovely alternative to feast on featuring the beautiful, rich flavors of autumn, on a much smaller scale (and a lot less work too!!!) Have a warm and wonderful Thanksgiving no matter how you celebrate this year xoxoxo

Step by Step Instructions

Step 1

Set the oven to 400°and line a baking sheet with parchment. Scrub the yams and cut them in half length wise. Bush a bit of olive oil on the cut side then place them cut side down on the baking sheet and pop them into the oven for 35 minutes or so, until they are tender and cooked through.

Step 2

Melt 2 tbsp of butter in a heavy skillet over medium heat and sauté the onions, apple, and garlic until the onion begins to brown, then add the cranberries, walnuts, salt, pepper, chili flakes, coriander, cinnamon, ginger, and cumin and sauté for about 2 minutes more. Mix in the honey and lower the heat to keep warm until the quinoa is done.

Step 3

While the onions and apples are in the sauté, put the quinoa on – 2 c water to 1 c quinoa, bring it to a boil then turn down a simmer for just under 15 minutes. When the water has been absorbed and the quinoa is tender remove it from the heat and fluff with a fork. Add 1 tbsp butter, lemon juice and zest, ½ tsp salt, and 10 cracks of pepper, mix well then cover and set aside.

Step 4

When the quinoa is almost done, get the bok choy on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the bok choy and sauté until the leaves are wilted and bright green. Mix in a splash of soy sauce then cover and set aside to keep warm.

Step 5

When the yams are done in the oven remove them and place half a yam (if large yams were used – 2 halves if smaller yams were used) on each of 4 plates. Without cutting through and keeping the ends in tact, make a cut down the center of each yam and gently push the sides apart with a spoon to make room for the filling.

Step 6

Add the cilantro to the onion and apple mixture and mix it well, then scoop the filling into the cut yams (use all the filling). Add a serving of quinoa and bok choy to each plate, garnish the yams and quinoa with mixed sprouts (optional), then sit down and enjoy the fabulous flavors of the amazing vegetarian dinner you just created!!

Baked Gnocchi in Tuscan Cream

Baked Gnocchi in Tuscan Cream

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Baked Gnocchi in Tuscan Cream

Ingredients
  • 1 package plain gnocchi (500g)
  • 1 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 2 handfuls baby spinach
  • 1 c mixed yellow & red cherry tomatoes, halved
  • ¼ c sundried tomatoes (oil packed) sliced
  • Pinch of oregano
  • ½ tsp Rosemary
  • ½ tsp salt
  • 10 cracks fresh pepper
  • ½ tsp chili flakes, more if you like
  • 1 chicken (vegetarians use veggie) bouillon cube
  • ½ c hot water
  • ½ c whip cream
  • ¾ c grated mozzarella
  • ¼ c fresh grated Asiago cheese
  • 6 fresh basil leaves, chiffonade
  • Handful of flat leaf parsley, roughly chopped

Step by Step Instructions

Step 1

Set the oven to 350°.

Melt the butter over medium heat in a large heavy skillet and sauté the onions and garlic for about a minute, then add the cherry tomatoes, salt, pepper, Rosemary, oregano, and chili flakes, and sauté about 5 minutes more.

Step 2

Add the bouillon cube to the hot water and stir to dissolve, then add the stock along with the whip cream and the sundried tomatoes to the pan and bring up the heat to medium high. Maintain a soft boil until the sauce begins to thicken – about 5 minutes.

Step 3

Next add gnocchi, Asiago, spinach, basil, and parsley. Mix well then transfer everything into a greased medium sized baking dish (8×8 or there about is a good size). Scatter the mozzarella over top, then pop this beautiful creation into the oven for about half an hour, until the mozzarella is melted and golden brown. Serve into pasta bowls, then sit down and enjoy the rich, savory flavors of this amazing dish!

Rainbow Salad

Rainbow Salad

Servings

Four

Ready In:

less than 40 minutes

Good For:

Dinner

Rainbow Salad

Ingredients
  • ½ c quinoa

Salad

  • 1 c cherry tomato medley, halved
  • 4 radishes, thinly sliced
  • 1 c black beans
  • ½ English cucumber, cubed
  • 1 yellow pepper, cubed
  • 1 small jicima, cubed
  • 1 avocado, cubed
  • 1 c baby bok choy (baby spinach if bok choy is not available)
  • Handful of cilantro, roughly chopped
  • ¾ c cashews, toasted

Dressing

  • ¼ c olive oil
  • Juice of 1 lime
  • 1 generous tbsp honey
  • ¼ tsp garlic granules
  • ½  tsp salt
  • 10 cracks fresh black pepper
  • ½ tsp chili flakes (optional)

Step by Step Instructions

Step 1

Place all dressing ingredients into a small jar. Mix well and set aside.

Step 2

Place quinoa into a medium pot along with 1 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed.

While the quinoa is cooking prepare all salad ingredients as noted above, place them into a large bowl and set aside.

Step 3

Toast the cashews in a dry, heavy skillet over medium high heat, stirring frequently so that they don’t burn. When the cashews are golden remove them from the heat and let them cool before adding them to the salad.

When the quinoa is done turn off the heat, fluff with a fork and set aside with the lid off and let it cool for about 10 minutes, then add it to the salad.

Step 4

Pour the dressing over the salad and toss until everything is nicely coated and well mixed then serve into shallow bowls and enjoy this quick, colorful, and refreshing dinner!

Baked Spaghetti Caprese

Baked Spaghetti Caprese

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Baked Spaghetti Caprese

Ingredients
  • 1 lb spaghetti

  • 1 ½ c plain tomato sauce

  • 2 – 3 cloves garlic, minced

  • 1 tsp salt

  • 10 cracks fresh black pepper

  • 1 c cherry tomatoes, halved

  • ½ loose cup fresh basil, chiffonade

  • 1 c grated mozzarella

  • 1 c bocconcini pearls or minis(regular bocconcini cheese cut into cubes will do just fine!)

  • Olive oil

 

Step by Step Instructions

Step 1

Put a large pot of water on to boil for the spaghetti and cook to about 2 minutes off al dente.

Set the oven to 375 °and use a pastry brush to grease a large baking dish with a bit of olive oil. Set aside.

Pour a healthy drizzle of olive oil into a heavy skillet over medium heat and sauté the garlic until fragrant. Add the tomato sauce, salt, and pepper, and bring it to a boil for a few minutes to let the sauce reduce by about 1/3rd,  then remove it from the heat.

Step 2

When the pasta is cooked to a bit off al dente drain it well and return it to the pot. Pour the tomato sauce over the pasta along with a good drizzle of olive oil and mix well. This is not a super saucy dish rather the sauce will just coat the pasta. Add the tomatoes, bocconcini, and half the basil, toss quickly, then transfer to the baking dish and scatter the mozzarella over top.

Step 3

Pop the dish into the oven for about 20 minutes until the mozzarella is melted and golden brown then remove from the oven, cut into squares and serve into pasta bowls.

Sprinkle each serving with a little fresh basil then sit down and enjoy this quick and tasty classic with a bit of a twist!

Roasted Beets, with Spinach & Feta, Brown Rice & Cashew Cream

Roasted Beets, with Spinach & Feta, Brown Rice & Cashew Cream

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Roasted Beets, with Spinach & Feta,
Brown Rice & Cashew Cream

Ingredients
  • 1 ½ c short grain brown rice

  • 4 medium red beets, sliced into rounds

  • Drizzle of olive oil

  • 1 medium onion, cubed

  • 2 garlic cloves minced

  • 2 c baby spinach

  • 1/2 c feta cheese, crumbled

  • salt and pepper to taste

  • 2 tbsp butter for sauté

    Cashew Cream Sauce

  • 1 cup cashews (raw)

  • Juice from 1 lemon wedge

  • 1/2 tsp garlic granules

  • ¼ tsp salt

  • 5 cracks fresh black pepper

  • ¼ c nut milk or water

Step by Step Instructions

Step 1

Heat oven to 395°.

Put the rice on and cook it to package instructions – brown rice will take about 45 minutes.

Step 2

Clean the beets (you can peel them if you like – I don’t) and trim the top and tail. Slice the beets into thin rounds (1/4”slices) and place them into a bowl then drizzle with olive oil and a sprinkle of salt. Toss until evenly coated then arrange them on a parchment lined baking sheet in a single layer and pop them into the oven for about 20 minutes.

Step 3

Melt 1 tbsp butter in a large heavy skillet over medium high heat. When the butter is melted add the onions and sauté for a few minutes then lower the heat to medium and add the garlic. Sauté a few minutes more until garlic is fragrant, then remove from heat until the rice and beets are done.

Step 4

Once everything else is underway prepare the cashew cream. Place all sauce ingredients except the nut milk/water into a small food processor. Add half the nut milk/water then pulse and blend until a creamy consistency is achieved, adding more nut milk/water as required. When enough liquid has been added and the sauce is thick and creamy, set aside.

Step 5

When the rice and beets are done turn off the oven but leave the beets in to keep warm. Scoop rice into the skillet with the onions and turn the heat to medium. Add another tbsp of butter along with salt and pepper to taste and mix well. Add the spinach to the pan and let it sit on top of the rice for a minute, then add the beets and mix everything until the spinach begins to wilt.

Step 6

When spinach has wilted serve rice, beets and spinach to shallow bowls, drizzle with cashew cream and sprinkle with crumbled feta – then enjoy!

Roasted Vegetables & Cashews with Quinoa & Tahini  Sauce

Roasted Vegetables & Cashews with Quinoa & Tahini Sauce

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Roasted Veggies & Cashews with Quinoa & Tahini Sauce

Ingredients
  • ½ c raw cashews
  • 1 large red beet, thinly sliced
  • 4 carrots, cut into thin skicks
  • 1 red onion, in large cubes
  • ½ lb mushrooms, halved (quartered if they
    are on the larger side)
  • ½ lb fresh green beans, whole
  • 1 c cherry tomatoes, whole
  • ½ tsp Rosemary
  • ½ tsp Thyme
  • 1 tsp Garlic granules
  • Long Drizzle of Olive oil
  • Salt and Pepper to taste
  • 2 leaves curly kale, stem removed, chopped
    into bite sized pieces
  • 1 c quinoa

    Tahini Sauce

  • 1/4 c tahini
  • Juice from 1/2 a lemon
  • 3 tbsp water (more may be needed)
  • 1 clove garlic (more if you like), minced
  • 1 1/2 tsp balsamic vinegar
  • 1/4 teaspoon sea salt

Step by Step Instructions

Step 1

Heat oven to 395°and line 3 baking sheets with parchment paper. 

Place cashews, carrots, red onion, mushrooms, green beans, cherry tomatoes, rosemary, thyme, garlic granules, salt & pepper, into a large bowl. Add a long drizzle of olive oil and toss well until veggies are evenly coated in oil and seasoning, then pour the veggies over one of the parchment lined baking sheet in a single layer – if needed, put some of the veggies on one half of the other pan to maintain a single layer.

Step 2

Place the kale into the same bowl, drizzle with olive oil. Use your hands to massage the oil into the kale, then sprinkle with salt, pepper, and garlic granules and toss until kale is well coated in oil and seasoning. Remove the kale to a plate and set aside.

Step 3

Put the beets into the same bowl you used for the kale, add a wee drizzle of olive oil and toss well. Pour the beets onto the second baking sheet with a bit of distance from the other veggies (we are trying to prevent the color of the beets from bleeding onto the other veggies).

Pop both baking sheets into the oven side by side and set a timer for 30 minutes.

 Step 4

While the veggies are roasting, make the tahini sauce. Mince the the garlic clove and place it in a small food processor along with all the other tahini ingredients and pulse until a saucy consistency is achieved. Drizzle in more water if needed. Set aside.

Step 5

When there are about 15 minutes left on the veggies put the quinoa on. Place quinoa into a medium pot along with 2 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed. When all the liquid has been absorbed turn off the heat and keep the pot covered until everything else is ready.

Step 6

Once the quinoa is on the go, get the kale into the oven. Place the kale on the last baking sheet in a single layer. Move one of the pans of veggies that are in the oven to a lower rack and place the pan of kale on the top rack alongside of the other pan of veggies. Turn the oven down to 350° and roast the veggies and kale for about 10 minutes more.

Step 7

When the quinoa is done, fluff it with a fork and cover until the veggies are done. When veggies are done serve the quinoa to shallow bowls, top with roasted veggies & cashews, drizzle with tahini sauce and sprinkle with toasted kale – now sit down and enjoy – this vegetarian delight is absolutely fab!

Coconut Curried Veggies with Rice

Coconut Curried Veggies with Rice

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Coconut Curried Veggies with Rice

Ingredients
  • 2 medium onions, cubed
  • 1 leek, sliced
  • ½ lb mushrooms, in halves
  • 1 cup Cherry Tomatoes, in halves
  • 1 crown Broccoli, stem sliced into medium cubes, crown cut into florets
  • 2 Zucchini, grilled halves, then cubed
  • 398 ml tin Chickpeas, drained and rinsed
  • 400 ml tin Coconut Cream
  • Butter to sauté
  • 1 Bay Leaf
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • 3 cloves Garlic, finely chopped
  • 1 inch fresh ginger, finely chopped
  • ½ – 1 tsp chili flakes (depending on how spicy you like your food)
  • 1 tsp Salt
  • ¼ c Peanuts, roughly chopped
  • 1 c Short Grain Brown Rice
  • 4 wedges fresh Lime (garnish)
  • Fresh Cilantro to garnish

Step by Step Instructions

Step 1

Get the rice going – it will take 45 min to cook. While rice is cooking, get your veggies going!

**This is an optional step. Omit if you are pressed for time. Cut zucchini in half lengthwise and sear the cut sides in a hot buttered heavy skillet until nicely browned. Set aside.

Step 2

Melt butter in a Dutch oven over medium high heat. Add onions, garlic, ginger, and leeks, sauté 3 or 4 minutes then add mushrooms. Sauté 5 minutes more, then add sliced broccoli stems, chickpeas, coconut cream, peanuts, salt, coriander, chili flakes, turmeric, bay leaf, and cumin. Cut seared zucchini into large cubes and add them to the pot. Mix everything until well combined, cover and lower heat to medium low and simmer until rice is 10 minutes from being done.

Step 3

When rice is 10 minutes from being done, mix cherry tomatoes and broccoli florets into the curry pot, stir until well coated.

When rice is done, serve to the side of 4 shallow bowls and scoop a generous helping of curried veggies to the other side of the bowl. Garnish with fresh cilantro and lime wedges – and enjoy!

 

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