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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 carrots, peeled and sliced |
2 potatoes, peeled and diced |
1 cup broccoli florets |
1 cup cauliflower florets |
1 small zucchini, sliced |
1 teaspoon cumin |
1 teaspoon ground coriander |
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup |
fresh ginger, 1-inch coarselychopped |
1 jalapeno, seeded |
2 cloves garlic |
1/2 cup chopped onion |
1 tablespoon lime juice |
1/2 cup chicken stock |
1 cup unsweetened coconut milk |
salt and pepper |
Directions:
1. Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
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