Sunday, April 11, 2010

Curry Veggie Salad

This weekend has been full of spice, flavor and color...  from the food that I ate, to the items I purchased and most of all the people that I shared my time.  

For the grand finale on Sunday evening I prepared a salad that was reflective of this weekend's theme. 

Curry Veggie Salad
1 red potato thinly sliced
1 zucchini thinly sliced
 1/2 onion thinly sliced
1/2 cup kale, ribboned
1 garlic clove minced
1 tablespoon curry
2 tablespoons coconut milk
Salt and pepper

Saute the veggies in EVOO but allow them to remain firm.  Add in spices and coconut milk with 2 teaspoons of water.  Remove from heat and toss.  Best served cold.

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