|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Vitamin C 39mg||193%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this simple dish inspired by Indian and Thai cuisines, vegetables simmer in a spiced coconut milk curry, creating a unique flavor combination that's not exactly traditional to either cuisine. This recipe calls for cauliflower, green beans, carrot, and zucchini, but just about any veggies will do in this recipe; try adding spinach to get your greens or baby corn for an unexpected twist.
In this vegetarian, vegan, and gluten-free recipe, the vegetables are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili, and plenty of Indian spices, including turmeric, coriander, and curry. Note that with all those delicious spices, the recipe just calls for a tiny amount of salt, but feel free to add according to your taste. You can also adjust the heat of this dish by changing the type of pepper or the amount (and number) of spices.
1 medium onion, chopped
3 cloves garlic
1 tablespoon minced fresh ginger
1 medium jalapeno, or other green chile, seeded
1 tablespoon vegetable oil
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon curry powder
1/2 head cauliflower, chopped
1 cup green beans
1 carrot, sliced
1 medium yellow or green zucchini, sliced
1 cup coconut milk
1/2 teaspoon kosher salt, or to taste
White or brown rice, for serving
Gather the ingredients.
Place the onion, garlic, ginger, and green chili in a food processor and process just until mostly smooth.
Transfer this mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allow to cook for 1 to 2 minutes, stirring frequently.
Add in the turmeric, coriander, cumin, and curry powder and heat for 1 more minute.
Add in the chopped cauliflower, green beans, carrot, zucchini, and the coconut milk and stir well to combine. Season generously with 1/2 teaspoon salt, or to taste.
Cover and allow the vegetables to cook over medium-low heat for at least 20 minutes, or until all of the veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don't worry if it seems to have a little too much liquid at first.
Serve your coconut curried vegetables over plain white or brown rice and enjoy.
Pepper Seeding Tip
The seeds of hot chili peppers are where the heat is, so when seeding the pepper you need to take precautions; the oils from the seeds can transfer from your hands to your eyes or mouth if you're not careful. Wearing plastic gloves is the best defense, but you can also just be sure to thoroughly wash your hands afterward. To easily seed a pepper, slice the pepper in half and use the tip of the knife to scrape out the seeds.