20 minute or under Thai curry with roasted veggies

Curry Thai con verduras rostizadas en 15 minutos.p&V

This is my version of a recipe I saw in Bon Appétite (August 2014), WATCH OUT, it has white wine and other “emergency” ingredients. I’m in love with Bon Appétite and with Saveur  magazines, in fact, these two are the only ones I buy. I do not buy anything else, not fashion, not DIY, not decor. 

Curry Thai con verduras rostizadas en 15 minutos.p&V

I don’t mind these recipes are not plant based, I just love how the chefs cook, the combinations of flavors and textures and the pictures…. OMG! I just love them, I think every photo in those magazines has the unique purpose of bringing more, and more beauty into this world. I’m a foodie, so I find it a perfect medium to make the world more beautiful and yummier.

Curry Thai con verduras rostizadas en 15 minutos.p&V

This curry was meant to cook clams or mussels or something like that. Even though I do not eat that, veggies get along with anything. And it is soooo fast to make and the flavors are sooo delicious that I’ll bet you will impress EVERYBODY at your dinner table.??(Shhh, but this dish makes you look like a pro)

Curry Thai con verduras rostizadas en 15 minutos.p&V

I prepared it with roasted carrots and cauliflower, the vegetables I had in the fridge. But it also tastes amazing with broccoli, and asparagus, etc. You name it!

Curry Thai con verduras rostizadas en 15 minutos.p&V

To put this recipe together at the same time, what you have to do is plan ahead a bit. When you go into the kitchen, crank the oven to 450º. Start cooking quinoa or the grain you will be using. Chop veggies, add a bit of olive oil and a pinch of salt. Place them in the oven when the oven is heated through. Place all the ingredients in the pot for the curry and bring them to a simmer. Voilà!!! You are done! Here is the recipe, please share it if you like it.

thai curry
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20 minute Thai curry with roasted veggies

20-minute Thai curry with roasted veggies, served over a grain.
5 mins
15 mins
20 mins
6 -8

Ingredients

  • 1 can coconut milk 13-14 oz
  • 1 28 oz can of tomatoes in pieces or pureed
  • 1 heaping tablespoon Thai red curry paste
  • 1/4 or 3/4 of a cup of white wine
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 1 teaspoon sea salt
  • the taste black pepper
  • For the vegetables:
  • 1 cauliflower chopped into pieces
  • 3 carrots peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • To serve:
  • chopped cilantro
  • Thai basil or regular basil chopped
  • chopped pistachios
  • quinoa or rice

Instructions

  • Preheat oven to 450 degrees.
  • Cook the quinoa or rice as usual.
  • Chop the vegetables more or less the same size and place them in a baking dish prepared with a baking paper. Add two tablespoons of olive oil salt and put them in the oven until golden brown.
  • In a pot with a lid add the can of coconut milk, tomatoes, curry, white wine and salt, mixing well until everything is integrated. Leave over medium heat and let it there until it starts to boil. Add the onion and celery, cover and leave on low heat for 5 minutes.
  • To serve, put a layer of quinoa or rice, roasted vegetables and sprinkle with cilantro and basil and chopped pistachios.

Notes

Search the best ingredients you can find. Canned tomatoes that have just tomatoes, nothing else, not salt. And if you get organic better.
Same with coconut milk, seeks to have fewer ingredients.
The white wine used a white wine that you would take after you, a good one.
Author: piloncilloyvainilla.com

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