Vegetable Curry
Nutrition Per Serving
Ingredients Serves 5
- Oils, Sauces & Condiments
- 1 tsp cumin seeds, whole
- 1 tsp coriander seeds, whole
- 1 tsp mustard seeds, whole
- 1/4 tsp black peppercorns, whole
- 1 tsp fennel seeds, whole
- Grains, Pasta & Legumes
- 2 cup basmati rice
- Oils, Sauces & Condiments
- 1 tbsp Canola oil
- 1 tsp tumeric
- 1/2 tsp hot chili flakes
- Vegetables & Fresh Produce
- 1 (2inch) pieces ginger, finely grated
- 1 pieces onion, quartered
- 1 cup green peas, frozen
- 1 pieces carrot, diced
- 1 1/2 cup cauliflower, cut into bite-sized florets
- Dairy & Alternatives
- 1 cup coconut milk
Method
Step 1
Heat the dry spices in a cast iron skillet over low to medium heat for 2 minutes
Step 2
While the spices are heating, cook the rice per the package directions
Step 3
Add coconut oil and sauté over low to medium heat until the spices are slightly browned and popping, about 2-3 minutes
Step 4
Add ginger, turmeric and hot chili flakes. Cook over low to medium heat for 6 minutes, until aromatic
Step 5
Remove from heat and blend the cooked spices into a paste in a blender with the onion
Step 6
In a separate pan, heat the coconut milk until bubbling. Add the spice paste and whisk together to combine thoroughly. Add the prepared vegetables and simmer until they are just tender, about 10 minutes
Step 7
Serve one cup of curry over rice
Tried it?
Share your review!
You Might Also Like
Still there?
You are being timed-out due to inactivity. Please choose to stay signed in or logout.
Otherwise, you will be logout automatically.
Still there?
You have been logged out because of inactivity.
Review Vegetable Curry.