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Vegetable and Coconut Curry


Saved in 1 recipe box

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

15 grams butter
½ large onions
1 each green chili peppers
*
1 each 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
*
62½ grams green beans
½ each green bell peppers
½ each sweet red bell peppers
¼ each cauliflower florets
*
each zucchini
62½ grams yellow summer squash
2 large potatoes
¼ cup coconut cream
¼ cup cilantro
* not incl. in nutrient facts

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 :

1 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.

2 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.

3 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.

First published: last updated: 2015-04-26

Comments

 

Nutrition Facts

Serving Size 771g (27.2 oz)
Amount per Serving
Calories 69649% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 390mg 16%
Total Carbohydrate 29g 29%
Dietary Fiber 13g 51%
Sugars g
Protein 26g
Vitamin A 39% Vitamin C 250%
Calcium 14% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
 

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