Sunday, April 3, 2011

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Meatless Dish: Thai Vegetable Curry

I love everyone of these veggies listed on here.

Broccoli- I add to my mac and cheese.
Sweet potatoes- I make sweet potato fries with them.
Mushrooms- I add when I make veggie pizza.
Chickpeas- Main ingredient for making hummus.

However, all of these veggies cooked together to make this dish was a no-go. I didn't like it at all. But just because I didn't like it doesn't mean someone else might not enjoy it.

1 large bunch broccoli
2 teaspoons minced garlic
1 cup lite coconut milk plus 1 cup soymilk
2 tablespoons tamari soy sauce
1 1/2 teaspoons finely ground dried lemongrass
1 teaspoon dried basil leaves
1/2 teaspoon ground coriander seeds
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
pinch of crushed red pepper flakes
1 pound sweet potatoes, peeled and coarsely chopped
1/2 pound fresh mushrooms, halved or quartered
1 1/2 cups cooked chickpeas

Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside.

Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute.

 Add the coconut milk, soy sauce, lemongrass, dried basil, spices, red pepper flakes, reserved broccoli stalks, sweet potatoes, and mushrooms.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.

Remove the lid, Stir in the broccoli florets and chickpeas. Replace the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes.



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