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Authentic Vegetable and Coconut Curry

 

Authentic Vegetable and Coconut Curry recipe
124

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

15 grams butter
½ large onions
1 green chili peppers
*
1 garlic cloves
*
1 teaspoon ginger
grated
*
½ teaspoon turmeric
½ teaspoon cardamom seeds
ground
½ teaspoon cinnamon
ground
1 cup coconut milk
1 strip lemon zest
*
62 ½ grams green beans
½ green bell peppers
*
½ sweet red bell peppers
*
¼ head cauliflower florets
*
1 ½ zucchini
*
62 ½ grams yellow summer squash
2 large potatoes
¼ cup coconut cream
¼ cup cilantro

Directions

Preparation:

Finely chop the green chillis.

Crush the garlic clove.

Trim the green beans.

Cut the peppers into strips.

Cut the cauliflower into florets.

Cut the zucchini into rounds.

Cut the yellow squash into halves.

Dice the potatoes.

Chop the coriander leaves.

Cooking:

In a large heavy based pan melt the butter over a low heat. Add the onion, chilli, garlic and ginger.

Cook for 3 to 4 minutes until the onions are soft.

Add the cardomom, turmeric and cinnamon and cook, stirring, for 2 to 3 minutes.

Add the coconut milk and lemon rind. Simmer gently, uncovered, for 10 minutes.

Add the vegetables and cook, uncovered, until the vegetables are just tender.

Add the coconut cream and simmer for a further 5 minutes.

Serve on a large platter, garnished with fresh coriander leaves.

Any combination of vegetables may be used for this korma-like curry.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 34849% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 195mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 26%
Sugars g
Protein 13g
Vitamin A 19% Vitamin C 125%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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