So every year the homestead about mid August to late August goes into winter prep. mode. Out here in the woods, off the grid, you have to be ready when the weather starts to turn cooler and fall and winter are creeping upon you. Just as everything around the homestead changes, such as the chicken and rabbit houses being winterized, the wood pile growing larger and the trees and plants giving into the season, the family’s cooking and eating habits change too.
Mostly because along with the cooler temperatures of fall and winter comes the risk of illnesses and harsh weather, so we began cooking indoors over the ole wood stove instead of the open fire pit or gas stove that gets used all Spring and Summer long. One of the things that changes in the way we eat is the recipes. We eat more spices, more spicy type foods and more combined style foods such as stews and pressure cooked meat and veggie combinations etc.
Every year the favorite dishes on the homestead around this time of year are the beloved curry dishes we make! Did you know that curry is a very healthy spice and if consumed all fall and winter long can prevent you from ever even getting a cold? Its true, just look up the health benefits of curry. This year, we have tried something new. SO Delicious has a new product that we are excited about, a culinary coconut milk! It is set to be released in September, but I have had the benefit of testing this product for them and I must say it is delish!
Anyway, here is the recipe that we made with SO Delicious’s new culinary coconut milk:
Vegetarian Coconut Curry Stir-Fry with Jasmine Rice
2-3 large Carrots, 2-3 stems of Bok Choy, half of an onion, half of a bell pepper (color your choice), half cup mushrooms, 2-3 medium size potatoes, half cup broccoli, 2 tsp red curry powder, 1 container SO Delicious original culinary coconut milk, 1 cup Jasmine rice, olive oil, salt-pepper-garlic powder-pepper-onion powder, 2 cups water.
Step 1- Chop all veggies to bite size and put all veggies into a large bowl.
Step 2- Add enough oil to a wok or large cast iron skillet to stir-fry veggies. Once veggies stir-fry for 2 minutes add in salt, pepper, garlic powder, onion powder, and pepper to your taste.
Step 3- Start cooking Jasmine rice by placing 1 cup rice to 2 cups of water in a sauce pot.
Step 4- Once potatoes and carrots are tender, not mushy, add in the curry powder and SO Delicious coconut milk and cook for an addition 2 minutes.
Step 5- Once all water is boiled from Jasmine rice turn off heat and cover pot for 10 mins. Do not stir as this will break the rice grains and cause the rice to become starchy.
Step 6- Serve hot with Jasmine rice on the side or serve with stir-fry over Jasmine rice.