- Fresh ginger, chopped
- Sliced green or red onions
- Mustard seeds
- Rasins, or dried cranberries or coconut
- 1 can coconut milk (organic, BPA free can...)
- Vegetables (I like carrots, bean sprouts, cauliflower, broccoli)
- 1 or 2 chili peppers
- 1 to 2 teaspoons of curry paste
- 1 to 2 teaspoons of miso
- Sea salt to taste
In a sauté pan, melt ghee and add chopped ginger, onions, mustard seeds and turmeric. Sauté all the above together to release flavors. Add raisins or dried cranberries or coconut and sauté briefly.
Add 1 can coconut milk and stir. Add the vegetables you like (i like carrots, bean sprouts, cauliflower, broccoli). Add a chili pepper or two, depending on your heat index. Let it simmer to desired tenderness. Turn off heat.
Add the curry paste.
Prepare to add the miso by making a slurry so that it will dissolve better. In a ladle, put in the miso with a little of the warm coconut milk. Using chopsticks break up the miso and stir it into the coconut milk. Holding the ladle bottom down in the hot pan can help with this process. Once it’s dissolved, stir the miso slurry into the mixture in the pan. Do not let it come to a boil again as this will kill the good stuff in the miso.
Top with cilantro and a little salt and enjoy!!
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.
High quality salts, herbs, spices and seeds can be found here.
Here is a good source for miso,