Veggies In Coconut Curry Sauce

Quick Easy Recipe: Indian Inspired Mixed Vegetable Curry Recipe

Veggies in coconut curry sauce: delicious with rice, or eaten Indian style with chapatis.

Total Prep And Cook Time: 30 Minutes

6 servings

Nutrition Data Per Serving, 128g: 158 cal, 12g carb, 12g fat, 142 mg sodium, 2g fiber, 3g protein, low Cholesterol, good source of Vit A, C, K and Manganese. Estimated glycemic load 5

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Ingredients:

• 2 Tbsp olive oil or other vegetable oil
• 1 clove garlic, peeled, stemmed and minced
• Half inch piece fresh ginger, peeled and minced
• 1 large yam or sweet potato
• 1 lb kale, washed thoroughly, drained well, stems removed and chopped coarsely
• 1 cup cooked chickpeas OR 1 cup frozen peas or green beans
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1 tsp ground turmeric
• 1/2 tsp paprika
• 1/2 tsp green curry paste, OR a pinch of cayenne
• 1/4 tsp salt OR 1 Tbsp soy sauce
• 1/2 can coconut milk + 1/2 cup water OR 1 can light coconut milk

Directions:

1. 1. Heat the oil on low in the 8 quart pan
2. 2. Prep the veggies
3. 3. Turn the heat up to medium, fry the garlic and ginger in the oil until the garlic starts to brown
4. 4. Turn the heat up to medium-high, add the sweet potato. Sauté 5 minutes until the veggies are heated through
5. 5. Add the cumin, coriander, turmeric, and cayenne if using, and stir 2 more minutes, until well mixed with the veggies
6. 6. Add the chopped kale and stir until the kale is wilted
7. 7. Add the cooked chick peas
8. 8. Turn the heat down to medium, cover and cook for 5 minutes, or until the veggies reach the desired doneness. Add a sprinkle of water if the veggies are sticking
9. 9. Add the coconut milk, and green curry paste if using. Stir well, and cook another 5 minutes

Cooking Tips

I used kale, sweet potato, and chick peas, because that's what I had on hand. Combinations of cabbage, cauliflower, spinach, potato, peas or carrots would also work.

You'll need a wide bottomed sauté pan for this recipe. Everything is done in one pot, and takes 20 - 30 minutes.

If you're having dosas (or rice or chapatis) with the vegetable curry, cook them first and keep them warm, while you cook the veggies.

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