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