MOLLY FITZPATRICK / THE TURNIP TRUCK
Coconut Curry Veggie Stir Fry
Serves 2 with leftovers
1 15 oz. can coconut milk
2 T red curry paste (preferably Thai Kitchen -- some curry pastes have gluten or shrimp paste, read label carefully)
1 c. zucchini, chopped into bite sized pieces
1 c. red bell pepper, julienned or diced
1 small yellow onion, julienned
2 cloves garlic, minced
1 15 oz. can chickpeas, drained & rinsed
juice of 1 lime
1 T freshly grated ginger
2 T canola or coconut oil
Crushed red pepper (optional)
Cilantro (rough chopped) & scallions (sliced thinly on the bias) for garnish
Saute onions over medium heat until they begin to turn translucent. While onions are cooking, whisk curry paste into coconut milk in medium sized bowl until smooth and well incorporated (you can also do this in a blender or food processor). Taste the mixture and decide whether you would like the curry flavor to be more intense (I usually do!) -- add more curry paste as desired.
When onions are translucent, add garlic & ginger, saute just until fragrant. Turn heat up to medium high, and add zucchini & bell pepper. Saute, tossing or stirring frequently (make sure the garlic doesn't burn!), until softened -- about 5 minutes or so. Add chickpeas and coconut curry mixture, reduce heat to medium, and simmer to heat through & allow flavors to incorporate. Don't allow the sauce to get too hot or boil because coconut milk can separate.
Season with salt & crushed red pepper to taste (if you like things spicy, add some Sriracha). Finish with lime juice, cilantro & scallions optional; serve hot over brown rice.