Vegetables in Coconut Curry

I have to thank my teacher Mary for introducing me to this recipe. It’s one of my all-time favorite creamy vegetable dishes!

Vegetables in Coconut Curry

Ingredients

1 head cauliflower, florets
2 carrots, cut in half rounds
2 zucchinis, cut in rounds
1 red bell pepper
1 C peas, fresh or frozen
1/4 C coconut oil
1 Tbs mustard seeds
2 Tbs coriander seed
1 tsp turmeric
1 Tbs yellow sweet curry powder
1 tsp salt
1/2 tsp powdered cumin seed
1/2 tsp ground cardamom
1/4 tsp cinnamon
1 pinch cloves
2 C coconut milk

Directions

Prep vegetables as described above. Steam until somewhat tender. Set aside.

Combine all spices minus the mustard seeds in a bowl and combine until mixed thoroughly.

Heat oil and mustard seeds in a large pot. When seeds begin to pop add bowl of spices and cook for 2-3 minutes on LOW heat. Don’t allow the spices to burn. Smell the aroma!

Add coconut milk and simmer for 2 minutes.

Fold in vegetables and cook for another 1-2 minutes.

Yummy over steamed rice!

Tried this recipe?

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