Vegetable Curry

curry

We love curry, I experimented with this one. The original recipe from Southern Living called for buttermilk but I substituted lite coconut milk. We loved it over brown rice and with Naan. This makes enough for about 6.

Ingredients:

  • 2 Tbsp olive oil
  • 3 Tbsp olive oil for the tomatoes
  • 1 Tbsp fresh minced ginger
  • 1 Tbsp Sweet curry powder (I used Penzy’s)
  • 1-2 tsp red pepper
  • 1 serrano pepper, seeded and minced (if you want some heat)
  • salt and pepper to taste
  • 1 package of grape tomatoes
  • 1 red pepper, cut into quarters and sliced
  • 1 zucchini, cut in half and sliced
  • 1 large sweet onion, sliced thin
  • 3 cups 1/2 inch cubed yukon gold potatoes
  • 2 Cups chicken broth
  • 2 cups cauliflower florets (I used half a head and saved the rest)
  • 2 Tbsp cornstarch
  • 1 can lite coconut milk ( or 2 cups buttermilk)
 curry_prep curry_cooking

Directions:

  1. Slice grape tomatoes in half, place on a tinfoil lined cookie sheet and drizzle with olive oil and sprinkle with sea salt. Roast at 350 for about 20 minutes. Set aside
  2. Heat olive oil in a large pan, add ginger and saute until golden
  3. Add onion and saute until golden
  4. Stir in curry powder, serrano pepper, salt and pepper to taste
  5. Add potatoes. Reduce heat to medium and cook, stirring occasionally, for about 5 minutes.
  6. Add broth and cauliflower. increase heat to high; bring to a boil. Cover and reduce heat to low and simmer until potatoes and cauliflower are tender
  7. Add in the zucchini and red pepper and mix well
  8. While vegetable mixture is cooking, whisk together cornstarch and 2 Tbsp of the coconut milk until smooth. Whisk in the coconut milk. Slowly stir the coconut milk mixture into the vegetable and cook, stirring occasionally until thickened
  9. Add the tomatoes and juices into the mixture
  10. Serve over brown or white rice and Naan
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