Thursday, March 19, 2015

Sandbrook Meadow Farm 2012 Season

Wednesday, March 11, 2015

Rainbow Vegetables w/ Curry & Coconut Sauce

Rainbow Vegetables w/ Curry & Coconut Sauce
served with Brown Rice Noodles
yields: 5

1 c. red pepper
1 c. carrots, 1 inch strips
1 c. onion, in strips
1 . asparagus, 1 inch pieces
1 c. broccoli florets, blanched
1 can black beans
2 T. olive oil
2 tsp. curry powder
salt & pepper, a few dashes for taste
small can coconut milk (5 oz)
1/2 package of brown rice noodles
3 eggs, beat, fried, cut in 1 inch strips

Prepare veggies.  Start w/ onions, peppers and carrots.  Saute over medium-low heat in olive oil until tender, about 8-12 minutes. 

Stir in curry once veggies in pan are coated in the oil.  Continue another few minutes as curry until curry becomes fragrant.

Mix in the asparagus.

Add broccoli after about another 8-9 minutes.  

Check your food a few times for desired texture.  I prefer my veggies a bit crunchy and still packed with their nutrients.  Some people, however, may cook longer for the vegetable to get a bit softer. Just remember, the longer you cook the vegetable, the less nutrients it will have to offer you.

Meanwhile, cook the brown rice noodles.  I sprinkle sea salt and olive oil into the water.   

At some point you’ll also need to cook the eggs.  Fry on both sides in a ½ tsp. olive oil.

Combine noodles and vegetables.  Add sliced egg to top.