Curry VegetablesSubmitted by: CANDY365
Number of Servings: 4
Broccoli, fresh, 1 cup, chopped
*Summer Squash, 1 cup, sliced
Cabbage, fresh, 1 cup, sliced
*Potato, raw, 1 cup quartered
Carrots, raw, 1 medium sliced
Scallions, raw, 2 large rough slice
Cashew Nuts, raw, 1/8 cup, halves
Vegetable Broth, 2 cup (homemade low sodium)
Thai Kitchen Green Curry Paste, 2 or 3 TBS
Native Forrest Organic Unsweetened coconut milk, 1/4 Cup
*Red Pepper without ribs and seeds
*Corn Starch if desired for thicker sauce
Serving Size: 4 1Cup
Cook to al dente Broccoli, cabbage, scallions, potato, carrots, first in 1 cup or more vegetable broth. Add Squash and green beans cook 5 more min. Remove vegetables leaving broth. Add Curry, red pepper if desired for heat, and coconut milk.
If using corn starch add two tsp to 1/4 cup water and blend into sauce bring to boil to thicken.
Add vegetables back in. Stir to coat and serve over brown rice.