Coconut Vegetable Curry

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Coconut Vegetable Curry at home. One serving contains 417 calories, 9g of protein, and 30g of fat. This recipe serves 4 and costs $1.77 per serving. This recipe from Budget Bytes requires olive oil, canned tomatoes, garlic, and cilantro. 1847 people were impressed by this recipe. From preparation to the plate, this recipe takes around 30 minutes. It works well as a rather cheap side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a tremendous spoonacular score of 96%. Similar recipes include Coconut-vegetable Curry, Coconut Vegetable curry, and Coconut-Vegetable Curry.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Saut the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to saut for one minute more.Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to saut until the onions are soft and transparent.Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.

 

Step by step:

1. Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Saut the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes).

2. Add the curry powder and continue to saut for one minute more.Meanwhile, peel and cut the carrots into rounds. Dice the onion.

3. Add the carrots and onion to the skillet and continue to saut until the onions are soft and transparent.

4. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce.

5. Add the frozen broccoli and cauliflower pieces and stir to combine.

6. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.

Nutrition Information:

covered percent of daily need

 

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