| | Directions | | Cook cauliflower, broccoli, carrot, and green beans for about 2-3 minutes, in boiling water. Save water. Drain and rinse with cold water. Boil potato until tender in remaining vegetable water. In a large skillet; heat vegetable oil and coriander, curry paste, ginger, curry powder, garlic and cumin, stirring over a low heat. Add coconut milk, broth, sugar and soy sauce, simmer. Add all vegetables, and just heat through. Garnish with basil and cilantro. Serve over rice or thin noodles, as desired. Serves 4. |
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| Ingredients | | - |  | 1 zucchini, sliced into 1/4 inch rounds |
| - | | 1 cup broccoli crowns |
| - | | 1/2 cup carrots, peeled and diced |
| - | | 1 cup cauliflower |
| - | | 1 cup green beans, trimmed with ends sliced off |
| - | | 1 potato, peeled and diced (small) |
| - | | 1 red pepper, seeded and cut into thin strips |
| - | | 1 clove garlic, minced |
| - | | 1 1/2 tablespoons red curry paste |
| - | | 1 tablespoon fresh ginger, minced |
| - | | 1 teaspoon curry powder |
| - | | 1 teaspoon cumin |
| - | | 2 teaspoons ground coriander |
| - | | 2 cups coconut milk |
| - | | 1 cup vegetable broth |
| - | | 1 tablespoon good quality soy sauce |
| - | | 1 tablespoon brown sugar |
| - | | 3 tablespoons cilantro, chopped coarsely |
| - | | 1 tablespoon basil,chopped |
| - | | 1 tablespoon vegetable oil |
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