Dolly & Oatmeal

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Peanut veggie curry

Pair with a good sake (cold of course!)

I recently discovered Dolly & Oatmeal on Pintrest, and was delighted to find so many delicious recipes and gorgeous photography to match. This coconut curry looks so delicious that I had to share it. Lindsey S Love is the author and I loved reading about her approach to life as a new mum and feeding her family. I hope you enjoy her site and this recipe....

beyond the multiple recipes and pictures on this site, since having amesy, the struggle to get dinner on the table most nights has been real.  sometimes it's just a super busy work week, other times it's been scheduling conflicts with amesy's part-time nanny, and most times i'm just too caught up in the weekend spending time with my family that i don't want to spend 2 hours in the kitchen prepping food for the week!  and based on your survey answers, i think that's basically your experience as well!

this post was created in partnership with plated.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

if you're not familiar with plated, it's a meal kit delivery service designed for those of us who love good, flavorful, exciting food.  you can curate how many meals a week you want, and how many servings you want within those meals.  so whether you need your meals during the week when time is not on your side, or, if you want them for a chill weekend, it's up to you! plated is offering dolly and oatmeal readers 60% off your first order (an introductory offer for those who are wondering if plated is right for you)!! just use the code DOLLY60 at checkout to claim your discount!  i hope you all enjoy the service as much as we do!

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This curry is spicy! 

to reduce, add the gochujang paste a little bit at a time, tasting as you go

You can also add more coconut milk to reduce heat

PEANUT VEGETABLE CURRY

recipe from: Plated

there's quite a bit of heat in this curry.  to reduce the amount of spice, add the gochujang paste a little bit at a time, tasting as you go.  

PRINT THE RECIPE!

serves 2 |

  • 3/4 cup sticky rice 

  • 8-ounces chinese broccoli, divided

  • 1 red bell pepper

  • 1-ounce pea shoots

  • 1 lime

  • 1/4-ounce (about a 1-inch piece) fresh ginger

  • 1 13.5-ounce can coconut milk

  • 1 packet (about 2 tablespoons) peanut butter

  • 1/2 tablespoon red curry paste

  • 1 packet (about 2 teaspoons) gluten-free soy sauce

  • 1 teaspoon sweetener of choice

  • 1 teaspoon gochujang paste

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Comfort food done right!

Sub white rice for brown for a full belly for longer!

METHOD

  1. cook the rice.  in a small pot, combine the rice, 1 1/4 cups water, and 1/4 teaspoon salt and bring to a boil over high heat.  stir once, reduce heat to low, then cover and cook until water is fully absorbed, 10-12 minutes.  remove pot from heat and let stand, still covered, for 10 minutes.  fluff rice with a fork, then cover again to keep warm.

  2. while rice cooks, cut chinese broccoli into 1/4-inch pieces, keeping stems and leaves separate. cut bell pepper into 1/2-inch pieces.  cut pea shoots into 2-inch pieces.  halve lime and set 1 half aside for curry; cut remainder into wedges for serving. trim and discard skin of ginger.

  3. place coconut milk in a medium pot over medium-high heat.  whisk in peanut butter, curry paste, soy sauce, sweetener, gochujang, and juice of 1/2 lime to fully combine.  add whole ginger knob to pot.  increase heat to hihg and bring to a boil, then reduce heat to medium and simmer until slightly reduced, about 5 minutes.

  4. while curry simmers, heat 1 tablespoon neutral oil (i used avocado oil) in a large pan over medium-high heat.  when oil is shimmering, add the broccoli stems and cook until beginning to soften, about 3 minutes.  add pepper to an and saute until tender, about 3 minutes more.  add broccoli leaves to pan and cook until wilted, 3 minutes more.  season with 1/4 teaspoon salt, and pepper as desired.

  5. transfer cooked rice to a clean, dry surface.  using a spoon, spread into an even layer.  flatten and knead rice, folding it over itself repeatedly, until grains become sticky.  divide rice, roll into 2 balls, and divide between serving bowls.

  6. remove and discard the ginger knob from curry.  transfer broccoli and pepper to pot with curry, stir to combine, then taste and add salt as desired.  spoon curry around sticky rice and garnish with pea shoots and lime wedges.

Sandy Yang