I’m no chef… but cooking is a welcome distraction, and sometimes what I attempt to make turns out alright.🍛🌱🍴Like my first ever coconut curry, only possible because I followed my beautiful chef friendMeredith’s quarantine-friendly recipe, at least in part (a rarity for me). The full recipe is on her Instagram @me_baird, plus many more wonders, but here’s my even shorter, even simpler version made with what I had on hand:
— Sauté a sliced onion in coconut oil and salt
— Addroughly chopped carrots, cauliflower, green beans and zucchini with a little water to soften; those were our veggies sitting around, but you really can use whatever
— Toss in two cloves of minced garlic and a thumb of freshly grated ginger
— Pour in a can of coconut milk and some additional water; could be two cans, but I only had one
— Stir in a couple of tablespoons of curry powder; I only had a little left, so did more turmeric and unnamed spices from jars that smelled right (truth), plus more salt
— Cook covered on medium for about a half hour, so the flavors “mingle,” as Mer says
— Serve over rice
— Eat well and try to stay sane
