Coconut Curried Vegetables |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is an Indian style curry, not Thai. I love this made with chicken, so I decided to give it a go with veggies! Ingredients:
2 tablespoons olive oil (or coconut oil) |
1 onion, sliced |
3 cloves garlic, minced |
2 tablespoons curry powder |
1/2 teaspoon turmeric |
1 head cauliflower, in florets |
1 cup carrot, sliced |
1 cup green peas |
2 potatoes, cubed |
14 ounces diced tomatoes |
14 ounces coconut milk |
6 ounces tomato paste (or 8 oz tomato sauce, use 2 tbs sugar) |
1 teaspoon sugar |
Directions:
1. heat oil in a large skillet over medium high heat and add onion, curry powder and turmeric. stir a few minutes and add garlic, stir for 2 minutes.
2. add the other veggies and liquid and simmer for about 45 minutes, until they are all cooked, season with salt and pepper as needed.
3. serve over cooked rice and with a side of lentils if you like.
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