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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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i fell in love with curry when i was in japan. ha! here is a great meat-less version. Ingredients:
1 tablespoon olive oil |
2 cups onions, chopped |
2 tablespoons unbleached all-purpose flour |
1 cup low-fat coconut milk |
2 cups vegetable broth |
2 tablespoons curry powder |
1 cup sliced carrot |
1 cup diced red bell pepper |
1 cup peeled cubed sweet potato |
1 cup cauliflower floret |
1 cup broccoli floret |
2 tablespoons chopped fresh mint |
Directions:
1. In a large saucepan, heat oil over medium-high heat.
2. Add onions and cook, stirring often, until softened (4-5 minutes).
3. Stir in flour and cook, stirring, for 1 minute.
4. Slowly stir in coconut milk, broth, and curry.
5. Cook mixture until thick and bubbly (2-3 minutes).
6. Add carrots, bell pepper, sweet potato, cauliflower, and broccoli.
7. Reduce heat to medium-low, cover and cook, until vegetables are tender (about 10 minutes).
8. Stir in mint and cook for 5 more minutes.
9. Serve hot.
10. I like to serve this over basmati rice but regular white rice will do.
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