When our kids were born, they were welcomed with casseroles. In the spirit of Midwestern Hospitality, we had months of meals from loved ones—which my husband will recall as payback for all the meals I brought when other people were going through that season. I think people are just nice. I am a proponent of bringing food in times of heartache, times of joy, and times of new babies, which can bring both heartache and joy! This recipe was made for us by friends and delivered after one of our newborns, and I’ve revised it for our family’s needs. Feel free to do the same for yours. It’s a great one to give away as it transports well.
This recipe is vegetarian, gluten-free, and dairy-free.
Red Coconut Curry
Makes one 9” x 13” pan (serves 6 people, approximately)
2 zucchini, diced
1 large red onion, peeled and diced into large chunks
1 small head broccoli pieces and stalks
2 large sweet potatoes (I prefer not to peel these, but I do take the icky eyes off), diced
1 small eggplant
For the sauce:
1 tablespoon ginger (powdered)
3 tablespoons red curry paste
1 tablespoon cumin
1/2 teaspoon salt
1 can coconut milk
1 pint diced tomatoes
The toppings (optional, although rice is essential):
½ cups green onions, sliced
½ cups raisins
½ cups toasted almonds
½ cups chopped cilantro
½ cups plain yogurt
3 ½ cups cooked rice (about 2 cups uncooked will be enough to pair with this recipe)
Preheat the oven to 450°F.
Spread vegetables on a 9” x 13” baking pan. (Truly, any vegetables you have in the refrigerator will work!)
Whisk all ingredients for the sauce in a small bowl.
Pour the sauce over the vegetables and cook until the vegetables are tender and the sauce is bubbling (about 40 minutes).
Serve the dish with thinly-sliced green onion, raisins, toasted almonds, and chopped cilantro, and cool, plain yogurt over the cooked rice.
Find more great food recipes in my second book, Lark Parties! #livinglark
