Vegetables in Coconut Curry

Vegetables in Coconut Curry

Cooking time : 35 Min
Preparation time : 15 Min
Serves : 8
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.
VP- K+
Yummy over steamed rice!

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