Thai · Dinner

Local Veggie Curry in Coconut Broth

Leanne Valenti

by Leanne Valenti

Valentiful, Bento Picnic

Image 1

A weeknight curry built around whatever vegetables are in season near you. The real magic is in giving each vegetable its own treatment before it goes in.

Some of my favorite combos are:

  • Hearty & Warming: Crispy Tofu + Yukon Potatoes + Kabocha Pumpkin + Bok Choy · Curly Kale
  • Light & Bright: Carrots + Japanese Turnips + Sweet Peppers + Bok Choy + Shiitake Mushrooms

The broth comes together in minutes. Bursting with the bold, aromatic flavors of Southeast Asia, thanks to the SE Asian Seasoning Mix from the Refugee Collective, a local Austin farm providing fair-wage employment to refugees.

DietaryGluten-Free · Vegan · Nut-Free · Sesame-Free
Serves4 (Light Servings)
TimeActive 30m · Total 30m

Ingredients

2 tsp Ginger Rootminced
1 clove Garlicminced
2 tsp Southeast Asian Seasoning MixFrom the Refugee Collective
13½ fl oz Coconut Milk
1 cup Water
Salt, to taste
4 cups Jasmine Rice1 cup per person
Cilantro, to tasteto garnish

Instructions

••
The secret to a great curry is giving each ingredient its own treatment BEFORE it goes into the broth. If it tastes good on its own, it'll taste great in the curry.
HEARTY GREENS (BOK CHOY, KALE): Briefly blanch until bright green.
ROOT VEGETABLES (CARROTS, POTATOES, JAPANESE TURNIPS): Cut into bite-sized pieces, boil in salted water until tender.
KABOCHA PUMPKIN: Deseed, chop into bite-sized pieces, steam for 10 minutes.
ONIONS, SWEET PEPPERS, MUSHROOMS: Slice and sauté until tender and caramelized.
CAULIFLOWER OR BROCCOLI: Toss with oil and salt, roast at 375 °F for 15–20 minutes.
TOFU: Cut into cubes, toss with avocado oil and 1 tsp SE Asian Mix, broil until golden and crispy.
Short on time?: Toss everything together and roast at 375 °F until tender — still delicious.
Heat avocado oil in a large pot over medium heat. Add ginger and garlic and sauté until fragrant, about 2–3 minutes. Stir in the SE Asian Seasoning Mix, coconut milk, and water. Simmer gently for 5–10 minutes.
Gently fold in your prepared vegetables and simmer together for 1–2 minutes until everything is coated in the broth. Taste and adjust salt. Serve over jasmine rice and top with fresh cilantro.
Finished cooking?