Sometimes you just want to enjoy a delicious curry for dinner. Where we live take-out is not an option so I have to make it myself. This Vegetable and Scallop Curry comes together with about twenty minutes of preparation and thirty minutes of cooking. Not bad if you’re pressed for time. You could even chop the vegetables ahead of time and make the prep even quicker. The recipe serves four and the leftovers are delicious for lunch the next day.
Vegetable and Scallop Curry
2 sweet potatoes, peeled and cut into 1 inch chunks (about1 pound of sweet potatoes)
½ head of cauliflower, cut into small florets (3 cups)
2 tsp. oil
4 scallions, thinly sliced
2 jalapeno peppers, seeded and minced
1 6oz bag of baby spinach
1 tsp. curry powder
½ tsp. Salt
1 cup light coconut milk
1 pound bay scallops
1 large tomato, coarsely chopped
Garnish: chopped fresh cilantro and lime wedges
Bring the potatoes and enough cold water to cover to boil in a medium saucepan. Reduce heat and simmer for 8 minutes. Add the cauliflower, return to simmer. Cook until the vegetables are tender, 3-4 minutes longer. Drain, reserving ½ cup of the cooking water.
Heat oil in a large non stick skillet over medium high heat. Add scallions and peppers; cook, stirring constantly, until scallions are wilted, about 30 seconds. Add spinach and cook, stirring constantly, until wilted, about one minute. Stir in curry powder and salt.
Add coconut milk and reserved cooking water. Bring to a boil; reduce heat and simmer 1 minute. Stir in scallops, tomato, and potato mixture. Bring to a boil and then reduce heat and simmer, stirring often, until scallops are just opaque throughout, about 2-3 minutes. If you like you can garnish with chopped fresh cilantro and lime wedges.
This Vegetable and Scallop Curry is delicious, not extremely spicy but just a nice warmth.