2 lbs. Carrots, peeled and cut into 1/4-inch rounds
1 lb. Asparagus, ends trimmed and cut into 1 1/2-inch pieces
2 (15 oz.) cans Coconut milk
8 oz. Baby spinach, roughly chopped
15 cups Cooked long grain white rice, kept hot
1 bunch Cilantro, chopped, for garnish
INSTRUCTIONS
Heat oil over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Stir in curry paste and cook until fragrant, about 1 minute.
Stir in carrots and asparagus and cook, stirring occasionally until tender, about 5-8 minutes. Transfer to plate and set aside.
Bring 3 quart water to a full rolling boil.
Combine 1 quart of cool tap water and 1 package of Gravy Mix in a separate container. Mix with a wire whisk until lump free.
Pour Gravy Mix into boiling water. Stir until gravy mixture returns to a boil. Remove from heat and stir in cooked vegetables, coconut milk and spinach. Serve roughly 1 1/2 cups of curry with 1 cup of rice. Garnish with cilantro.
