Sunday, September 6, 2015

Coconut Curry Vegetables Over Steamed Brown Rice

One of the things I always liked to incorporate into my classroom (when I was an English teacher) is real-world application. So, I decided to try doing this with one of my tutoring students this morning. I designed this recipe (inspired by Jill Ann McKeever's Creamy Vegetable Curry from and also from a dish I love to order at a local restaurant, Saigon Street) in order to make it with my student--having her write down all of the ingredients and directions in preparation to write a "how-to" expository essay about it. SUCCESS! The dish was delicious, and my student had fun in the pre-writing process.

This recipe is specifically designed for the pressure cooker. You could probably make it on the stovetop as well, but I haven't tried to yet (since this was my first time to make it). Let me know if you do try it on the stovetop and how it turned out.

Coconut Curry and Vegetables

1 cup onions, diced finely
1 ½ cups carrots, peeled and chopped coarsely
2 cups red bell pepper, chopped into 1-inch pieces
6 oz. baby bok choy, ends cut off
3 handlfuls of baby spinach
1 cup of tomatoes, seeds removed

1 3/4 cups water
1 cup lite coconut milk (canned)
½ cup old-fashioned oats
1 clove of garlic
1 ½ t. ginger, grated
1 ½ T curry powder
1 t salt
1 t maple syrup

Brown rice, steamed (I batch-cooked this rice last week so it was ready to eat!)

NOTE: If you have a non-stick pressure cooker pot, it will work best with this recipe.

Place onions into the pressure cooker and sauté in veggie broth until translucent.
Add the carrots and bell peppers.

In the blender, add the water, coconut milk, oats, garlic, ginger, curry powder, and salt. Blend until smooth.

Add sauce to the pressure cooker. Set the pressure cooker to 6 minutes and do a quick release when it beeps. Leave the pressure cooker on the warm setting. Open the pressure cooker and add the baby spinach, baby bok choy and tomatoes. Stir them into the sauce. Cover the pot for another 5 minutes for the greens to steam down. Serve over steamed brown rice.

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