Sep 13, 2014

Vegetable Coconut Curry over rice

We love Curry at our house. So, I thought I would make it tonight for dinner. It was delicious!
This is just vegetables, but you can also add chicken, lamb, pork, or any other meat you would like. 

Chop up you favorite veggies into bite sized pieces. I added: Red onion, cauliflower, cabbage, carrots, red pepper, bell pepper, and potatoes. 

In a large frying pan add 1 Tbsp. oil (I used coconut oil), Cook vegetables for about 10 minutes. Add 1 tsp. chopped garlic, Dash of sesame seeds, and 1 tsp. salt.

Add 1 can coconut milk.

Add 1 can evaporated milk, or about 2 C. any milk you prefer.

Add 1/2 tsp. Turmeric

Chop up some ginger and add it to the veggies. 

Add 1 Tbsp. Curry powder.

A dash of Cayenne gives it an extra kick! (We like spice!)

Chop up some basil leaves and add them (optional).

Add a dash of black pepper, 1 Tbsp. vinegar (I used apple cider vinegar), and 1/4 C. sweetened coconut flakes.

Let simmer until veggies are tender and ready to eat. 

Serve over rice. We like to use Jasmine rice for this dish (cooked with 1 Tbsp. coconut oil, and 1/2 tsp. salt). We served ours with corn on the cob and watermelon juice (watermelon, honeydew, water, ice, mint leaves, and vanilla).


Vegetable Coconut Curry

3-4 C. Vegetables (cabbage, red onion, potatoes, carrots, red pepper, bell pepper, ginger, cauliflower), chopped into bite sized pieces
1 Tbsp. Coconut oil
1 tsp. Garlic, chopped
Dash of Sesame seeds, optional
1 tsp. salt
1 can coconut milk
1 can evaporated milk
1/2 tsp. turmeric
1 Tbsp. Curry powder
Dash of Cayenne pepper
5-6 basil leaves
Dash of black pepper
1 Tbsp. vinegar
1/4 C. sweetened coconut flakes

This is totally off the top of my head, and I used what sounded good. I hope it makes sense. :)

Enjoy! Recipe by: Becky

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