Coconut vegetable curry

This is another recipe that warms up the body, and helps you use up common ingredients around the house. I’ve used vegetables that were in my fridge that desperately needed to be used up, but you can put whatever is in your fridge into this curry. There aren’t many rules here.

These days, I’m enjoying anything that goes into one pot and into the oven to cook. And if it makes a large portion, that’s great too. That said, while in the midst of “social distancing,” I am finding myself with more time in the kitchen. I just have to be more creative with what’s in my house.

Ingredients:

1 tbsp fresh ginger, finely diced

1-2 cloves of garlic, finely diced

1 tbsp oil to cook - use what you have. Olive oil, vegetable oil, ghee/butter, whatever. I used duck fat.

1 tbsp curry powder

3-4 carrots, chopped

4 heads of baby bok choi, chopped into bite sized pieces

1 cup brown rice

2.5 cups chicken stock

1 can coconut milk

1 tsp coconut sugar

Juice from 1/2 a lemon

1/4 tsp fish sauce

Salt and pepper to taste

Instructions:

Preheat your oven to 350 degrees. Begin by sautéing the ginger and garlic in some oil on medium heat in a large pot. Then add the curry powder and sauté for 2-3 minutes. Add the remaining ingredients, place in the oven, and cook for about 45 minutes or until the rice is cooked. I would cook it covered for 30 minutes and then uncovered for another 15.

Enjoy!