Coconut Peanut Curry

Recipe slightly modified from From The Whole Foods Market Cookbook
Makes 4 1/2 Cups

1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1-2 serrano pepper (or any hot pepper from the garden), seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
1/3 cup creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons soy sauce
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water

Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, soy sauce, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.

Saute vegetables, meat or tofu (I used eggplant, fresh green beans and beets)in a wok a few minutes with a smidge of oil, then added the cooked sauce and simmer until tender, stirring and adding water occasionally if it gets too thick. I served with basmati rice, which was delicious. I think jasmine rice would be even better.

This is such a good dish to use the cornucopia of vegetables that are available, cheap and yummy right now.

You all would appreciate a good bran muffin recipe, right?

Mix:
3 T. canola oil
2 eggs
2 T. honey and or/molasses
1 c. milk

Mix (in another bowl):
1/2 c. wheat flour
1/2 c. white flour
1 c. bran (I buy in bulk at Whole Paycheck)
3 t. baking powder
pinch salt
1/4 c. sugar
raisins (optional)

Mix wet ingredients and dry ingredients only until combined.

Pour into 12 lined muffin cups. Bake 18 minutes at 425 degrees.

These are not tough at "healthy" tasting-- they are light and yummy. And, rumor has it, they do wonder's for Ben W.'s intestinal tract.