Coconut Vegetable Curry


This is one of those recipes which you can swap vegetables in and out of with reckless abandon. It will all taste good. Serve with a side of rice and double it for leftovers!

2 small onions cut into 3/4 inch cubes
2 colored peppers - cut into strips or 1 chunks
1 potato, scrubbed and in 1 cubes
1 cup snap peas
1 cup thinly sliced carrots

Coconut-Curry Sauce
1/2 cup canned coconut milk
2 teaspoons tamari
1/2 teaspoon curry powder
1 1/2 TB brown sugar
2 teaspoons rice vinegar or cider vinegar
2 teaspoons sunflower oil
2 teaspoons cornstarch dissolved in 1 1/2 teaspoon cold water
sesame oil

Directions:
Blanch the snap peas, carrots and potatoes until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again. Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the oil, swirl to glaze the pan. Then add the onions and bell pepper and stir fry for 3-4 mins until tender-crisp. Add the blanched vegetables and toss to mix. Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce). Add a drizzle of sesame oil and toss to mix, then serve alongside rice.

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