Preparation: 7 minutes Servings: 4
Always choose the freshest, local vegetables you can find as they have a higher nutrient content and it supports your local farmers directly. Here in India I can buy right off the street from vendors that walk up and down the roads or sit on street corners hawking their produce. Pretty cool stuff. If you can get your hands on high quality oils and condiments, good for you. I would usually choose organic oils and tamari over soy sauce, but just do your best with what is available. You can choose whatever protein you like: beans, tempeh, prawn, fish, ground meat, chicken, beef, game…Up to you! Just make sure it’s the highest quality that’s available. Especially if you’re consuming a lot of protein, avoid highly processed products like commercial meat substitutes, and animal products from CAFO’s, (for obvious reasons!).
1. Vegetables can be parboiled in large batches ahead of time, (do not overcook your vegetables as this not only ruins the flavor and texture, but also greatly decreases the nutrient content). Always salt your water to the point of tears or sea water, and the water must be a rolling boil. Remember, for most vegetables a minute or two in boiling water will suffice.
2. Get your mise in place, your lime, coconut cream, curry paste, soy sauce and oil. If you want to jazz it up, feel free to add some fresh ginger and ground nuts.
3. Add 4 servings of protein and cook until just done.
4. Remove from pan and distribute into containers, but reserve most of the sauce for the vegetables.
5. Add 4- 6 cups of vegetables and toss gently in the remaining sauce for 2 minutes, making sure everything is well coated.
6. Distribute evenly over protein.
7. Squeeze fresh lime juice over each meal.
6. I like to add a dollop of thick sour cream or yogurt to round out the flavors and add more tang, (and it adds some calcium and riboflaven too).
