People ask frequently if I set a table every night. The answer is yes even when it’s just the hubby and me. It only takes a few minutes, and for me it’s a simple way to say I care about who is gathered there. As silly as this may sound, I also think food tastes better when it is presented attractively.
Folding napkins is a fun part of setting a table and is one of those touches that adds a little something special.
This night it’s a very easy to fix a curried vegetable dish that uses what was in the refrigerator and one of my favorite ingredients, coconut milk. Though we are not vegetarian or vegan, we do not have meat every night and find this kind of meal to be very satisfying.
Fresh Vegetable Curry
2 T. canola oil
1 small onion, thinly sliced
2 T. ginger, julienned
1 jalapeno, seeded and cut into thin strips
2 bay leaves
3 cloves minced garlic
1 t. turmeric or coriander
2 small tomatoes, coarsely chopped
14 oz. unsweetened coconut milk
1/4 c. water
3 carrots, quartered lengthwise and cut into 1″ pieces
1 1/2 c. cubed butternut squash
1/2 lb. green beans cut into 1″ pieces
Heat the oil in a large skillet. Add onion, ginger, jalapeño and bay leaves and cook over medium heat until veggies are softened. Add garlic and turmeric or coriander and cook for 2 minutes. Add tomatoes and mash lightly until just beginning to soften, about 2 minutes. Add coconut milk and water, season with salt and bring to a boil.
Add carrots, cover and simmer over low heat until crisp tender. Add squash and beans, cover and simmer until all veggies are tender. Remove bay leaves. Serve over rice.
What I like about this dish is that it can be made ahead of time and reheated before serving.
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