Vegetable Curry

Name: Vegetable Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 lb. small potatoes washed and cubed; 2 tbsp olive oil; 1 medium onion diced; 1 cup carrot slices; 0.5 cup fresh or frozen peas; 2 cups peeled and cubed zucchini (2 small or 1 large); 1.5 cans coconut milk (unsweetened); 3 cloves garlic minced; 3 tsp fresh grated ginger; 2 tsp salt; curry powder and chili sauce to taste (for me almost 2 tbsp each); pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 lb. small potatoes, washed and cubed2 tbsp olive oil1 medium onion, diced1 cup carrot slices0.5 cup fresh or frozen peas2 cups peeled and cubed zucchini (2 small or 1 large)1.5 cans coconut milk (unsweetened)3 cloves garlic minced3 tsp fresh grated ginger2 tsp saltcurry powder and chili sauce to taste (for me, almost 2 tbsp each)pepper to taste

Directions

1: start by boiling potatoes and while they are cooking, prep other veggies.

2: in a large pot on med/hi heat, cook onions in olive oil with a dash of pepper.

3: Add coconut milk, curry powder, salt, garlic and ginger, bring to boil and reduce to medium heat.

4: Drain potatoes when fork tender, add to pot along with carrots and zucchini.

5: Stir occasionally, add peas and adjust flavor when carrots and zucchini are tender. Turn off heat and let cool for a few minutes.

Best served with rice or naan, and get creative with your ingredients! Try crushed pineapple or raisins, cauliflower, bell peppers, or lentils.

Serving Size: makes 6 small bowl servings

Number of Servings: 6

Recipe submitted by SparkPeople user MODIFIEDANCER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving