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VEGETABLE CURRY WITH COCONUT MILK - ALLRECIPES

Vegetable Curry with Coconut Milk - Allrecipes image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Categories Vegetarian Curry

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, CarbohydrateContent 25.9 g, CholesterolContent 21.9 mg, FatContent 23 g, FiberContent 6.2 g, ProteinContent 5.7 g, SaturatedFatContent 17.7 g, SodiumContent 51 mg, SugarContent 5.1 g

VEGETABLE CURRY WITH COCONUT MILK - ALLRECIPES

Vegetable Curry with Coconut Milk - Allrecipes image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Categories Vegetarian Curry

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

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