Vegetarian Coconut Curry

Name: Vegetarian Coconut Curry Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 10
Ingredients: 1 TB EVOO; 2 tsp corriander; 2 tsp cumin; 2 onions; 4 carrots peeled and sliced thin (1 LB); 4 parsnips peeled and sliced thin (1LB) with core removed; 4 cloves garlic minced; 1 TB minced ginger; 2 tsp tumeric; 1 piece cinnamon stick; 900 ml (large container) vegetable stock; 1 (19 floz) can chick peas drained and rinsed.; (optional) 1 long red chile pepper finely chopped (or 1/2 tsp cayenne pepper dissolved in 1 TB lemon juice) - for heat; 1/2 a 10 oz bag of fresh spinach stems removed and torn up; 1 can (400 ml) coconut milk

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 10

Ingredients

1 TB EVOO2 tsp corriander 2 tsp cumin2 onions4 carrots peeled and sliced thin (1 LB)4 parsnips peeled and sliced thin (1LB) with core removed4 cloves garlic minced1 TB minced ginger2 tsp tumeric 1 piece cinnamon stick900 ml (large container) vegetable stock1 (19 floz) can chick peas drained and rinsed. (optional) 1 long red chile pepper finely chopped (or 1/2 tsp cayenne pepper dissolved in 1 TB lemon juice) - for heat 1/2 a 10 oz bag of fresh spinach stems removed and torn up1 can (400 ml) coconut milk

Directions

In a hot deep saute pan, heat oil, add garlic, then onion, carrots and parsnips. Stirring cook for about 6 min. Add rest of spices and cinnamon stick. Stir for 1 min. Add vegetable stock, and bring to boil. Add sweet potatoes and chick peas.
Simmer for 1/2 hr - 1 hr. Add chili pepper (if using). Add spinach in batches until it is all covered and wilted. Add coconut milk. Simmer for another 20 min. Serve on rice with Naan bread.

Makes about 10 cups - nutrition based on 1 cup serving.

Serving Size: makes 10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KOOLCHIK.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving