Yellow Queen Curry Dinner

Ingredients:

• fresh ginger, peeled and chopped (1-inch piece)

• 3 garlic cloves, chopped

• 2 T olive oil

• ½ onion, chopped

• 1 zucchini, sliced and quartered

• 1 cup mushrooms, chopped

• 1 cup fresh sugar snap peas or frozen peas

• 1 cup fresh spinach

• 1 cup low-sodium bone broth or water

• 1 can full-fat coconut milk

• 1 packet of Queen Curry from Signe’s Spices

Directions

1. Sauté the vegetables: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add ½ onion, chopped and cook for 3 minutes. Add 1 zucchini, sliced and quartered and 1 cup mushrooms, chopped.
   Reduce heat to low and add a splash of water if needed.

2. Make the sauce: In a blender, combine 1 pieces full-fat coconut milk, 1 fresh ginger, peeled and chopped (1-inch piece), 3 garlic cloves, chopped, and 1 King Curry seasoning packet. Blend until smooth.

3. Simmer: Pour the sauce over the vegetables and cook until fork-tender, about 10–15 minutes. Add 1 cup low-sodium bone broth or water if the curry thickens too much.

4. Finish and serve: Stir in 1 cup fresh sugar snap peas or frozen peas and 1 cup fresh spinach just before serving. Serve over rice.

Notes:

• Versatile: Swap in cauliflower, green beans, or potatoes for any of the vegetables.
• Add protein: Sauté chicken or tofu with the onions at the start.
• Even better the next day: Leftovers store great in the fridge as the flavors meld overnight.

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