Vegetables in Coconut Curry

Vegetables in Coconut Curry

Cooking time : 25 Min
Preparation time : 15 Min
Serves : 6
Difficulty : Easy

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

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!

Print Friendly, PDF & Email

Leave A Comment