“Indulgent Indonesian Vegetable Curry with Coconut Rice – A Vegan Feast for the Senses”

Allergens

Soy (in tamari), Coconut, Sesame

Ingredients

• 1 cup jasmine rice
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 small pineapple, peeled, cored, and cut into bite
• sized pieces
• 1 large zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup bamboo shoots, sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (tamari for gluten
• free option)
• 1 tablespoon sesame oil
• 2 teaspoons curry powder
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 1/2 cups vegetable broth, and 1 cup coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the rice is cooked through. Remove from heat and let stand, still covered, for an additional 5 minutes before fluffing with a fork.
2. In a large skillet or wok, heat the remaining coconut milk over medium heat. Add the garlic, ginger, and curry powder, cooking for 1 2 minutes until fragrant.
3. Stir in the soy sauce and sesame oil, followed by the zucchini, eggplant, bell peppers, bamboo shoots, onion, and remaining vegetable broth. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 10 12 minutes or until the vegetables are tender but still hold their shape.
5. Serve the curry hot over the coconut rice, garnished with fresh cilantro leaves.