If you don’t like vegetables, I’ll still love you. Less than Oprah, more than black licorice, and maybe equal to white chocolate. But love, all the same.
The thing to keep in mind about vegetables is, they can be finessed and fancied in any way you like. If when you think of produce you see nothing but baby carrots, celery sticks, boiled brussels sprouts, and that god awful gassy smell of freshly steamed broccoli, I’ll put it gently and say: you’re missing out.
Try making sauces to coat your vegetables, try roasting them for deeper flavor, try stir-frying in a wok, heck, dip ’em in chocolate if you feel so obliged. This is a judgment free zone after all.
Here’s how I pack the most flavor into a vegetable dish: Coconut Curry Sauce. I find it absolutely delicious because of its complexity and depth, being all at once sweet, salty, smoky, and toasted.
And the beauty of such a simple and exotic sauce is that you can make it in a small saucepan in under 10 minutes and then toss it with vegetables, chicken, fish, tofu, chocolate…just about anything really. I used it to dress up a plain pan of sauteed vegetables, but now I’m teetering dangerously close to the chocolate idea. Remember what I said about judgment-free zones.
- 1/2 cup light coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon curry powder
- 1 garlic clove, minced
- 1/2 teaspoon Sriracha hot chili sauce
- 2 teaspoons cornstarch
- Whisk all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and let the mixture simmer for about 2-3 minutes until glossy and thick enough to coat the back of a spoon. Use immediately to coat vegetables, chicken, fish, or tofu.
Nutrition Info for Entire Sauce Recipe (though it is enough to serve more than 1): Calories 214, Fat 12g, Carb 31g, Fiber 0g, Sugars 19g, Protein 3g