|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 9g||33%|
|*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.|
This simple and healthy dish inspired by Indian and Thai cuisines simmers vegetables in a coconut milk curry. It has a unique flavor combination that's not exactly traditional to either cuisine. Just about any veggies will do in this recipe; try adding spinach to get your greens or baby corn for an unexpected twist.
This recipe is ideal for giving new life to vegetables you may have grown tired of.
In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini 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, if you're used to more heavily salting your food, you may want to add in a bit extra to the final dish. You can adjust the heat of this dish by adjusting the amount (and number) of spices to your personal taste.
- 1 onion (chopped)
- 3 cloves garlic
- 1 tablespoon fresh ginger (minced)
- 1 medium green chili (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 of cauliflower (chopped)
- 1 cup green beans
- 1 carrot (sliced)
- 1 yellow or green zucchini (sliced)
- 1 cup coconut milk
- 1/2 teaspoon salt, or to taste
Gather the ingredients.
Place the onion, garlic, ginger and green chili in a food processor and process just until mostly smooth.
Transfer this processed onion 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 a minute or two, stirring frequently.
Add in the turmeric, coriander, cumin and curry powder and heat for one 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.