This simple dish is a sensory stunner! With a beautiful balance of vibrant colors and textures, it is pleasing to the palette as well as visually exciting.
I can’t resist inserting a couple of mid-process pictures! It’s such a gorgeous dish!
1 TB coconut oil
1 cup shredded coconut (I used unsweetened, but sweetened is also a delicious option)
2 cups of assorted fresh mushrooms. I used chanterelle, shitake, and portobello.
2 cups of assorted fresh greens. I used arugula, baby kale, and swiss chard.
2 onions, slivered. I used one white, one yellow.
1 can of coconut milk, full-fat, unsweetened
1 teaspoon of iodized salt (optional)
1 cup of broccoli florets
1 cup of cauliflower florets
one dozen baby potatoes ( I used assorted colors of fingerlings ) , boiled until softened. Once cooled, cut into bite-sized pieces.
1/2 bunch of cilantro, torn
a dozen leaves of basil, torn
prepared red curry (in amounts to your preference, I used 6 ounces)
2 jalapeño peppers and one serrano , sliced thinly
3-4 green onions, chopped
1 can of drained water chestnuts, sliced
1 cup of snow peas
1/4 cup water to steam
I began by baking the washed, skin-intact potatoes until softened (425 degrees F., for 45 minutes to one hour...or microwave for approximately 6 minutes-until fork easily pierces into center) and set them aside to cool. You can do this simultaneously, but I happened to be planning ahead to bake additional potatoes for another recipe!
In large skillet, place coconut oil and brown the 2 onions. Add mushrooms, broccoli, cauliflower, jalapeño/ serrano peppers, snow peas, assorted greens (salt if you are adding it) and 1/4 water, stir occasionally and cover to steam cruciferous vegetables. Once veggies have softened to your liking- approximately takes 10 to 15 minutes, add the cooled and cut baby potatoes, coconut shreds, drained water chestnuts, green onions, curry paste and coconut milk. Fold together and stir until paste is evenly distributed. Add torn cilantro and basil upon serving.