Even with the heat, there are still some nights that I crave a good, warm bowl. And with cauliflower in season, coconut curry just seemed appropriate. And after a long day at work, this actually comes together pretty quickly.
Red Coconut Curry
1 clove of garlic, minced
1-inch piece of ginger, minced
1 carrots, peeled and thinly sliced
1 small head of cauliflower, chopped into bite-sized pieces
2 hand fulls of green beans, trimmed and chopped
1 red pepper, chopped
1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat)
2 pieces of baby bok choy, thinly sliced
1/2 cup of light coconut milk
1 heaping tsp of red curry paste
1 tbsp of tamari (soy sauce)
1/2 tsp of coconut sugar
1/2 tsp each of onion powder and thai ginger salt (or regular salt)
Cilantro & avocado as garnish
Heat a large wok on the stove on medium heat. Add a bit of sesame oil and sautée the ginger and garlic for a minute. Then add the carrots and continue to cook for 1-2 minutes. Add the cauliflower and green beans and and sautée another 1-2 minutes. Finally add the pepper and bok choy with the sauce ingredients (coconut milk through onion powder) and simmer for 10-15 minutes.
Top with cilantro and avocado. We enjoyed this over rice. This dish actually tastes better the next day, so if you are so inclined, make it ahead and enjoy the next day.