Coconut Oil Spray (Spectrum is brand I use)
Fresh Organic Garlic – 2-4 tbsp pressed
Fresh Ginger – 2-4 tbsp grated
Spanish white onion
2 packages of Asian Home Gourmet Spice Paste (red or green)
2-3 zucchinis
1 bag of fresh green snow peas
1 bag of fresh green peas
1 head of broccoli (OR a bag prepared already)- chopped
1 head of cauliflower (OR a bag prepared already) – chopped
2 cans of coconut milk – regular fat
Choice of Protein: tempeh, shrimp, scallops, chicken
Optional – add chopped coriander as topper at the end
In a large pot – put coconut oil spray, garlic and ginger. (I like a lot of spice, so I used the higher amount of both of these items).
Add chopped onion
Next add curry paste packages (I used both red and green last time and it tasted delicious)
While this is simmering and the spices are opening up, prep the veggies by slicing, chopping or opening the packages.
Add these vegetables to the pot.
Then depending on the amount of vegetables you have, add one or two cans of coconut milk. (Loblaws only had light coconut milk when I shopped, so I used two cans of light coconut milk and one small can of Coconut milk paste – which made it delicious. The light coconut milk alone left the recipe completely lacking – I actually went back to the store for the small can of paste!).
Simmer until veggies are cooked.
I pan fried (in the coconut oil spray – but you can use butter it just adds more fat, which may or may not be a concern for you) President’s Choice Nova Scotia Scallops, seasoned with the President’s Choice salt and pepper purchased in the large grinder bottles – the best tasting pepper I have to say!
I topped the scallops with the Veggie Curry on the first night.
The second night I pan fried shrimps in the same way and topped them with the curry.
You could also cut organic chicken breasts into strips and top them with the mixture or use Tempeh.
