Full of spice and color, this dish is perfect over rice, pasta or on its own. Easy enough for a weeknight, but tasty enough for company, this is one of my favorite go-to vegetable recipes, and even kids like it! Feel free to add in tofu, seitan, meat, lentils or other proteins to add texture and nutrients to your dish.
Serves 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 T. olive oil or sesame oil
- 1 cup chopped yellow onion
- 1/2 cup chopped scallions
- 1 T. fresh minced ginger
- 8 ounces fresh mushrooms, sliced
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup chopped carrots
- 1 1/2 cup chopped yellow or red bell pepper
- 1/2 cup chopped (or diced) tomatoes
- 4 cups chopped napa cabbage
- 3 T. finely chopped fresh basil
- 1 15-ounce can coconut milk
- 2 T. soy sauce
- 2 t. curry powder
- 2 t. red chile paste
- 1 t. agave nectar or honey
- 1/4 t. sea salt, plus more to taste
- 1 T. corn starch dissolved in 1 T. cold water
- Cayenne pepper, to taste
Preparation:
1. In a medium saucepan over medium-high heat, heat the olive oil. Once the oil is hot, add the onion, scallions and ginger, and cook, stirring often, until the onions are just soft, about 4 minutes. Add the mushrooms and cook until softened, about 2 minutes more. Add the broccoli, cauliflower, carrots, pepper, tomatoes, cabbage and basil, tossing well. Add the coconut milk, soy sauce, curry powder, chile paste, agave nectar, sea salt and corn starch mixture, stirring well to combine.
2. Bring the mixture to a boil, then turn down the heat, cover the saucepan, and simmer until all of the vegetables are tender, about 5-10 minutes, stirring occassionally. Add salt and cayenne pepper to taste and serve hot.
