Veggie Coconut CurrySubmitted by: RACHLAZ
IntroductionCan add any vegetables to this curry. Coconut milk is high in fat so use in moderation. Can mix it with any other non-dairy drink or just use non-dairy drink instead. Serve with brown rice or other whole grain. Can add any vegetables to this curry. Coconut milk is high in fat so use in moderation. Can mix it with any other non-dairy drink or just use non-dairy drink instead. Serve with brown rice or other whole grain.
1 large onion, chopped
4 garlic cloves, minced or pressed (about 4 teaspoons)
3 large carrots, cut into rounds or chopped
1/4 cup vegetable broth or water
1 pinch cayenne pepper
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon curry powder (my curry is strong so I use 1 tsp and add more if needed)
1 cup lite coconut milk, or 1 cup non-dairy milk + 1 teaspoon coconut extract
1 cup fresh or frozen green peas
1 15-ounce can garbanzo beans, drained and rinsed, or 1 1/2 cups cooked garbanzo beans
8 mushrooms, sliced
2 cups chopped broccoli florets, or 1 10-ounce package frozen chopped broccoli florets
3 cups chopped kale
3 tablespoons reduced-sodium soy sauce
I substitute whatever vegetable I have in the refrigerator. Spinach for kale, zucchini for mushrooms, cauliflower for broccoli, or use sweet potato or squash and it all tastes great.
Start rice before the curry so it will be done. Bring 1 cup of rice and 2 cups of water to a boil in a medium saucepan. Lower heat and simmer, covered, for about 30-40 minutes until all the water is absorbed.
In a large saucepan, sauté onion, garlic, and carrots in vegetable broth or water on medium-high heat until onion become translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often. Add kale, broccoli, mushrooms, beans, peas, and coconut milk or non-dairy milk mixture. Cover and reduce heat to medium-low. Simmer for about 10 minutes, stirring occasionally, until vegetables are tender. Sprinkle with soy sauce before serving. Serve with brown rice
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RACHLAZ.