I love our Meatless Monday tradition for three reasons: One, it's healthy! Two, it's challenging to come up with delicious yet healthy meatless dishes, and I do love a challenge. And three, IT'S CHEAP!! Especially in the Summer and Fall when we have fruits and vegetables abounding! I'm drooling thinking about some of the fresh dishes that come strait out of the garden, Sigh... So delicious.
Thai Vegetable Curry over Garlic, Ginger and Lemon Jasmine Rice
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For the Rice:3 Garlic cloves- crushed
3 tsp. Fresh grated ginger/ or jarred
1 c. Jasmine rice
1- 1/2 c. Chicken broth/ veggie broth1 small lime- zested, and juiced, or 1/2 large lime
3 T. fresh Cilantro
Heat the oil in a small stock pot. Add the garlic, ginger, and jasmine rice. Stir constantly for 4-6 minutes, or until lightly browned and fragrant. Add the broth, and zest. Bring to a boil, and reduce to a simmer. Simmer for 15- 20 minutes, covered. Once all the liquid is absorbed fluff with a fork. Add the 2-3 T. lemon juice, and chopped cilantro.
For the Vegetable Curry:
4 -5 cups of fresh vegetables of your choice. Tonight I used asparagus, mushrooms, red peppers, onions, and snow peas. But I would have enjoyed some crunch from carrots, or water chessnuts.
1 can of coconut milk ( don't buy light, it's good for you, and you need the substance of the regular)3 tsp. garlic(fresh or jarred)
3 tsp. ginger(fresh or jarred)
2 T. Soy Sauce3-4 T. Red Curry Paste ( Depending on your heat preference)
1 T Fish Sauce
1 T Lime Juice
Lime Zest
Heat the oil in a large wok or a saute pan and add the garlic, ginger, Curry Paste, and saute for a minute. Add the veggies, coconut milk, fish sauce, lime juice, and lime zest. Bring to a simmer and continue to simmer for 5-10 minutes. Time doesn't really matter, here. Just keep an eye on the veggies and make sure they don't get too overdone. You want them al- dente. Add the lime zest. Toss and serve on the Jasmine Rice.
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