In this Thai vegetable stew, broccoli, cauliflower, green beans, and peppers are enveloped in a rich coconut peanut sauce. Served over Asian rice noodles, it’s a delectable one-dish meal.
As I often do, I give the option of using a bottled Thai peanut satay sauce, or making your own coconut-peanut sauce. Truth be told, the homemade version really makes the dish, but the bottled sauce will absolutely do in a pinch.
One of the most basic of this type of recipe, traditional potato and bread stuffing is a holiday staple to serve as a side dish or to use as a filling for seasonal vegetables.
Serve at the Thanksgiving table or as an everyday side dish, especially if you have odds and ends of bread to use up. And most any kind of potato works. See the variation calling for swapping in a sweet potato or two.
Starchy, carb-laden and so comforting, this stuffing takes the dish back to its roots. However, we won’t be stuffing it into anything that was once living!
Once you have your rice cooked, this aromatic curry-spiced cauliflower and rice pilaf comes together quickly.
I highly recommend making this with brown Basmati rice, though any long-grain rice (especially long-grain brown). Though this dish is delicious without any of the optional additions, using at least one or two of them makes it extra special.
Even those who aren’t big on curries might be won over by this colorful coconut curry vegetable stew.
The vegetables in this curry are typical to Indian curries, and the whole dish is simplified with one of my favorite shortcuts — readymade Indian simmer sauce. Whatever you add these sauces to will take on the rich, complex flavors that can otherwise only be experienced at fine Indian restaurants. I just love them as an easy soup and stew starter!
About Indian simmer sauces: Look for Indian simmer sauces, which typically come in 12-ounce jars, in the international foods aisles in supermarkets and natural foods stores.
