healthy
Potato and Vegetable Coconut Curry.
A warming vegan potato and vegetable coconut curry recipe for a quick and healthy dinner!
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive oil
- 1 onion (chopped)
- 3 large potatoes (peeled and diced)
- 1 1/2 cups frozen mixed vegetables (green beans, peas, carrots, corn)
- 2 cups cauliflower florets
- 15 ounces full fat coconut milk
- 1 cup non-dairy milk
- 2 Tablespoons curry powder (less if you want it mild)
- 1 teaspoon Garam Masala
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger
- 1 teaspoon sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- Basmati rice for serving
Instructions
- 1
In a large pan, cook the onion in the olive oil over medium heat until soft, about 7 minutes.
- 2
Add the potatoes and cook for a few minutes. Add the can of coconut milk and all the spices and reduce heat to medium low. Cook until potatoes are tender, about 20 minutes.
- 3
Add the frozen vegetables, cauliflower, and the non-dairy milk. Stir and let simmer for about 10 minutes.
- 4
Serve right away over Basmati rice.