Friday, February 11, 2011

Veggies in a Curried Coconut Sauce with Roasted Portabella Mushrooms

Every Wednesday at work is my day to cook for my department, which is basically a funny way of saying that I cook for my coworker and I because it is just the two of us then.  We were really busy and even though I did not feel the least bit like cooking, it was our deal and I had to follow through.  I wanted something with a lot of veggies and also something that was very easy, so I thought of the one thing I always make at home when I'm in a hurry - veggies in a curried coconut sauce.  So quick and delicious!  So, half an hour later, lunch was served over brown rice, and was delicious and filling. Then it was back to work!

Veggies in a Curried Coconut Sauce:

Lunch at Work Served in a Cake Pan!
Serves 3
1 tablespoon olive oil
4 cloves garlic, chopped
1 red onion, cut in half and thinly sliced
2 carrots, peeled and julienned
2 small red bell peppers, julienned
1 bunch broccoli and stems, cut into bite sized pieces
2-3 learge spinach leaves, sliced
1 zucchini, julienned
fresh basil, sliced, optional

1 can coconut milk
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon + 1 teaspoon curry powder
3/4 teaspoon cumin
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4  teaspoon chili powder
1/8 - 1/4  teaspoon cayenne pepper

Roasted Portabella Mushrooms:
3 large portabella mushrooms, stems removed and cleaned
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
2 pinches black pepper
2 pinches garlic powder

1.  Preheat the oven to 375 degrees.  In a small bowl, place the oil, salt, pepper and garlic powder.  Stir together and dip the portabella mushrooms in the mixture - top and bottom.  Place them on a baking tray and put in the oven.  Bake for about 10-15 minutes, turn over and bake until desired doneness - I like the edges to be nice and crispy.
2.  Prepare all the veggies - cut and clean them all.  Preheat a wok over medium-high heat.  Add the oil and allow it to heat up.  Once the oil is hot, add the firmer of the vegetables: the carrots and broccoli.  Allow the veggies to cook for about 5 minutes, stirring every so often.  Add the remaining veggies: the onion, red bell pepper, zucchini and garlic.  Cook for an additional 5 minutes, or until the veggies are cooked, but still firm.  Stir in the spinach - it will wilt as soon as it is mixed in with the rest of the ingredients.   
3.  While the vegetables are cooking, prepare the curried coconut sauce.  In a medium bowl, place the coconut milk, sea salt, black pepper, curry powder, cumin, onion powder, garlic powder, chili powder and cayenne pepper, adding more or less to taste.  Whisk all the ingredients together and once the veggies are cooked, pour desired amount of sauce over veggies to coat.  Allow the sauce to come to a simmer and continue cooking for an additional 2-3 minutes, or until the sauce thickens. 
4.  Serve over rice or quinoa with the roasted portabella on the side.  Slice the mushroom for easier eating.  If desired, you can also serve this with fresh basil over top for an extra delicious addition.  This dish is very adaptable - you can use any veggies you have on hand - I just used the extra veggies the kitchen had and it turned out lovely.  Anything with broccoli and some kind of a sauce makes my belly very happy!



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