Vegetable In Coconut Curry Sauce Recipe

Name: Vegetable In Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower floret (4 cups); 2 carrots, peeled and cut into half rounds; 1 red bell pepper, cut into strips; 1 cup peas, frozen; 1/4 cup oil; 1 tablespoon mustard seeds; 1 onion, chopped fine; 2 tablespoons garlic, minced; 1/4 teaspoon dry crushed red pepper; 2 tablespoons ground coriander; 1 teaspoon turmeric; 1 teaspoon curry powder; 1 teaspoon salt; 1/2 teaspoon powdered cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cardamom; 1 pinch ground cloves; 14 ounces coconut milk; 1 tablespoon honey (optional); steamed rice

Servings: persons

1 head cauliflower floret (4 cups)
2 carrots, peeled and cut into half rounds
1 red bell pepper, cut into strips
1 cup peas, frozen
1/4 cup oil
1 tablespoon mustard seeds
1 onion, chopped fine
2 tablespoons garlic, minced
1/4 teaspoon dry crushed red pepper
2 tablespoons ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon powdered cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 pinch ground cloves
14 ounces coconut milk
1 tablespoon honey (optional)
steamed rice

1
Steam vegetables separately until al dente. Set aside.
2
Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
3
Add coconut milk and simmer (do not boil) for 2 minutes.
4
Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
5
Serve over Rice.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 head cauliflower floret (4 cups), 2 carrots, peeled and cut into half rounds, 1 red bell pepper, cut into strips, 1 cup peas, frozen, and more.

Yes, Vegetable In Coconut Curry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable In Coconut Curry Sauce

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