This curry is decadent, delicious and the perfect way to warm up on a cold day. Even better, it is very quick and easy to prepare. It was inspired by the Jasmine Bowl at McMenamins and our ongoing quest to build more vegan dishes to our repertoire. It has a gentle heat that intensifies when more mango chutney is added. Feel free to use any combination of vegetables.
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 medium sweet potato, peeled & cubed
1/4 cup chopped sweet yellow onion
1/2 cup chopped broccoli
1/2 cup chopped zucchini
1 small baby bok choy chopped
1/4 cup chopped mushrooms
1/2 cup chopped kale
1/4 cup chopped basil
Chopped cilantro & extra chopped basil to taste
Avocado sliced (optional)
Mango Chutney (prepared) to taste (2 tbsp per serving is ideal)
Brown Rice
Optional: Throw in some cooked black or red beans for additional protein. Add with vegetables.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir in sweet potatoes. Cover, and cook 10-15 minutes, stirring occasionally. Mix in onion, broccoli, zucchini & bok choy ribs. Cook 5 minutes. Stir in mushrooms, bok choy leaves, kale and basil. Season with remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice, garnish with avacado, chutney and chopped herbs.
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