GREEN CURRIED VEGETABLES

Green Curried Vegetables image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 32

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2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper
2 carrots, peeled and sliced
2 potatoes, peeled and diced
1 cup broccoli florets
1 cup cauliflower florets
1 small zucchini, sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
Fresh ginger, 1-inch coarsely chopped
1 jalapeno, seeded
2 cloves garlic
1/2 cup chopped onion
1 tablespoon lime juice
1/2 cup chicken stock
1 cup unsweetened coconut milk
Salt and pepper

Steps:

Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.