Coconut Curry

I blame/give credit to my friend Shelley for putting the thought of coconut curry in my head the other day.  She was describing a dish she had a long time ago and I almost immediately had to go make some curry.  --I shared with her of course.  I thank my friend Mika for teaching it to me in the first place a long time ago.

Curry is easy to make.  Use whatever color curry paste you like, (depending on how great/poor the international section of your grocery store is, you may have to go to an international market) put some coconut milk and veggie broth with it (in whatever proportions you like), and pour over veggies you stir-fried.  I've used a broccoli blend before with lots of veggies but today I chose simple and sweet with just carrots and zucchini.  A great spice to add is one used in traditional Indian dishes called Garam Masala.  It's a spice blend including coriander, black pepper, cumin, cardamom, and cinnamon.  Serve your curry over brown rice.

Here's the ingredients I used for today's curry:

1-3 Tbl Red curry Paste (amount to taste)

1 Tbl Garam Masala

1/2 tsp Onion Salt

1 Tbl Oil

1 can Lite Coconut Milk

1 1/2 cups Vegetable Broth

Carrots, sliced long

Zucchini, sliced long

Almonds, sliced

Flaked, dried Coconut (optional)

Brown rice, cooked

Heat oil in skillet, add curry and masala.  Cook for 1 minute.  Add coconut milk, onion salt, and vegetable broth.  Vary amounts to your taste and the amount you want to make.  Add sliced carrots and zucchini.  Cook all, simmering until vegetables are soft but not mushy.  Mound cooked rice on plate and surround with the coconut curry.  Pile vegetables on top and sprinkle on almonds and coconut.