COCONUT CURRY VEGETABLES
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.
Provided by JustJanS
Categories Coconut
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
- Add the ginger, garlic and chilie and cook a further couple of minutes.
- Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
- Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
- Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
- Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
- Serve as part of a curry meal.
Nutrition Facts : Calories 214.4, Fat 6.1, SaturatedFat 0.9, Sodium 327.6, Carbohydrate 35.5, Fiber 7.2, Sugar 6, Protein 7.7
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