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.