Gf V Garden Vegetable Bowl Recipe
Fresh stir fried vegetables, fragrant Thai red coconut curry, steamed jasmine rice, sesame seeds. Add chicken +8, prawns (5) +11.75, baked tofu +4.75. Substitute vegan roast garlic, soy & sesame sauce at no extra charge (this sauce is not gluten free)
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Ingredients
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Vegetables
Curry Sauce
Rice
Toppings
Method
Preparation
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Combine 1 cup of jasmine rice with 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Prepare the Curry Sauce
In a medium saucepan, heat a tablespoon of oil over medium heat. Add the Thai red curry paste and stir for 1 minute until fragrant. Pour in the coconut milk and vegetable broth, stirring well. Add soy sauce and lime juice, then bring to a simmer. Allow to cook for 5-7 minutes, then stir in the fresh basil.
Stir-Fry the Vegetables
In a large skillet or wok, heat a tablespoon of oil over high heat. Add all the vegetables and stir-fry for about 5-7 minutes, or until they are tender but still crisp.
Combine
Once the vegetables are cooked, pour the curry sauce over them and stir to combine. Allow to heat through for another 2-3 minutes.
Serve
Spoon the stir-fried vegetables with curry sauce over a serving of jasmine rice. Sprinkle with sesame seeds before serving.