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Vegetable in Coconut Curry Sauce

  • 70minutes
  • 414calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head cauliflower floret (4 cups)

  2. 2 carrots , peeled and cut into half rounds

  3. 1 red bell pepper , cut into strips

  4. 236 1/29 ml peas , frozen

  5. 59.14 ml oil

  6. 14.79 ml mustard seeds

  7. 1 onion , chopped fine

  8. 29 1/28 ml garlic , minced

  9. 1 1/53 ml dry crushed red pepper

  10. 29 1/28 ml ground coriander

  11. 4.92 ml turmeric

  12. 4.92 ml curry powder

  13. 4.92 ml salt

  14. 2.46 ml powdered cumin

  15. 2.46 ml cinnamon

  16. 2.46 ml ground cardamom

  17. 1/4 ml ground cloves

  18. 396.89 g coconut milk

  19. 14.79 ml honey

  20. steamed rice

Instructions Jump to Ingredients ↑

  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.

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