Monika's Mild Coconut Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-4 medium potatos (yellow potatoes seem to be the tastiest!)-a small handful of fresh spinach-1 cup of cauliflower (I usually just use half of a small head of cauliflower because I like cauliflower so much!)-1 chopped fresh tomato-2-3 tablespoons sesame oil (any oil will work, but sesame tastes best!)-1 1/2 cups coconut milk (1 can will do)-1-2 tablespoons of your favorite curry powder or paste (red curry powder is REALLY good, so is yellow)-1/2 cup of peas-1 cup of rice (I suggest basmati!)
1.) Start the rice first, as it takes longer to cook. Just cook the rice as you normally would, because you will serve the curry over the rice.
2.) Poke holes all over the potatos and microwave on a paper towel for 2-3 minutes, then turn over and microwave for 2-3 more minutes.
3.) Add oil of choice to nonstick pan and add the microwaved potatos (chopped into bite-size chunks). Fry until browned.
4.) Chop and steam cauliflower, adding the chopped spinach and the peas on top at the last minute (don't leave spinach in too long or it will be soggy!).
5.) Add the coconut milk and the curry to the fried potatos. Wait until it comes to a bit of a boil.
6.) When you are certain the potatos are soft enough, add the cauliflower, spinach, and peas as well. Then toss in the chopped tomatoes saucepan and simmer until sauce reduces a bit, and everything is nice and hot.
Serve over the rice! That's it!
Number of Servings: 6
Recipe submitted by SparkPeople user KALLIPYGOS.
2.) Poke holes all over the potatos and microwave on a paper towel for 2-3 minutes, then turn over and microwave for 2-3 more minutes.
3.) Add oil of choice to nonstick pan and add the microwaved potatos (chopped into bite-size chunks). Fry until browned.
4.) Chop and steam cauliflower, adding the chopped spinach and the peas on top at the last minute (don't leave spinach in too long or it will be soggy!).
5.) Add the coconut milk and the curry to the fried potatos. Wait until it comes to a bit of a boil.
6.) When you are certain the potatos are soft enough, add the cauliflower, spinach, and peas as well. Then toss in the chopped tomatoes saucepan and simmer until sauce reduces a bit, and everything is nice and hot.
Serve over the rice! That's it!
Number of Servings: 6
Recipe submitted by SparkPeople user KALLIPYGOS.
Nutritional Info Amount Per Serving
- Calories: 282.6
- Total Fat: 12.7 g
- Cholesterol: 0.0 mg
- Sodium: 42.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 5.3 g
- Protein: 6.3 g
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