Vegetable in Coconut Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Steamed vegetables folded into curried cocnut sauce. Ingredients:
1 head cauliflower floret (4 cups) |
2 carrots, peeled and cut into half rounds |
1 red bell pepper, cut into strips |
1 cup peas, frozen |
1/4 cup oil |
1 tablespoon mustard seeds |
1 onion, chopped fine |
2 tablespoons garlic, minced |
1/4 teaspoon dry crushed red pepper |
2 tablespoons ground coriander |
1 teaspoon turmeric |
1 teaspoon curry powder |
1 teaspoon salt |
1/2 teaspoon powdered cumin |
1/2 teaspoon cinnamon |
1/2 teaspoon ground cardamom |
1 pinch ground cloves |
14 ounces coconut milk |
1 tablespoon honey (optional) |
steamed rice |
Directions:
1. Steam vegetables separately until al dente. Set aside.
2. Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
3. Add coconut milk and simmer (do not boil) for 2 minutes.
4. Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
5. Serve over Rice.
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