Vegetable Coconut Curry
I love this coconut curry, and the best part about it is that is saves well for leftovers! Or, as I like to call them, bestovers...
4 cups chopped vegetables, dealers choice, all cut similarly
1 cup chickpeas
1" ginger, chopped large
2 cloves garlic, minced
3 TSBP curry paste, red or green
2 cups coconut milk
2 cups chicken stock
1 lime, zest and juice
1 package basil, stemmed (2 oz ish, or a handful leaves)
Salt
2 TBSP canola, coconut or olive
Rice to serve
Start by cutting your vegetables! Which ever you choose, cut all a similar size, all bite size though. When choosing vegetables, thing about what you like to eat, and also what will look pretty, as we really do also eat with our eyes.
Heat a large pan to medium and add oil. Add you vegetables, one type at a time, and toss to coat in oil. Start with the veg that will take the longest to cook (the most dense, it if you had carrots they would likely go in first!) and cook each a couple of minutes before adding next.
Add garlic and ginger let cook a minute or two. Add curry paste and stir to break it up and cook until fragrant, 5 minutes. Add broth, cover and simmer 15 minutes.
Remove lid and add coconut milk, chopped basil, lime juice and lime. Season to taste with salt and serve with rice.