Curried Early Fall Veggies - Crossroads Community Farm

Ingredients

• 1 T red or green curry paste – available in the asian food section of a grocery store and well worth finding
• 1 can coconut milk
• 4 cups chopped bok choi, broccoli, tatsoi, eggplant, cauliflower and red peppers (mix and match how you like)
• handful of fresh basil
• chopped roasted peanuts
• lime wedges
• hot cooked rice