The sheer array of vegetables in this Coconut Curry makes it one of my favorites: Beet greens, beets, home-garden round zucchini, fingerling potatoes, carrots, bell peppers, jalapeño, onions, ginger, galangal.
Home-garden round zucchini is yielding moderately. When I saw the first one ready to be harvested, I was all set to use it for stuffed squash recipe, but haven't gotten around to that yet. Meanwhile, the round zucchini gets featured in other recipes anyway.
This quick and easy curry can be flavored Thai style with red or green curry paste, or with Indian style Rohan Josh or Garam Masala paste.
Simmer the vegetables - making sure the vegetables that need the longest to cook go in first, then gradually adding in the other veggies so they are cooked to perfection and not mushy.
Stir in light coconut milk at the end and warm it up, don't let it boil.
Serve warm with brown rice and Sambal and garnished with some roasted peanuts and cilantro.