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)
Directions:
- 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
- Heat olive oil in a large pan, add ginger and saute until golden
- Add onion and saute until golden
- Stir in curry powder, serrano pepper, salt and pepper to taste
- Add potatoes. Reduce heat to medium and cook, stirring occasionally, for about 5 minutes.
- 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
- Add in the zucchini and red pepper and mix well
- 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
- Add the tomatoes and juices into the mixture
- Serve over brown or white rice and Naan
Something From the Ovens 