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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Curried Vegetables Recipe

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This recipe for Curried Vegetables is from The Goslin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion diced
1 to 2 cloves garlic minced
1TBSP. oil
2 tsp. grated lemon zest
1 can light coconut milk
approximately 1 TBSP. green curry paste (start with 2 tsp. and adjust)
1 to 1 1/2 cup vegetable broth
2 to 3 TBSP. Fish Sauce or Soy Sauce
1 small cauliflower, in 1/2 in .florets
14 oz. can tomatoes (drained)
1 medium carrot, in 1/4 in. slices
14 oz. can chickpeas
3/4 cup frozen peas
1/3 cup fresh cilantro (optional)
1/2 c. toasted cashews (optional)

OPTIONAL OR ADDITIONAL
1/2 lb. small mushrooms
small zucchini or summer squash cut into 1/2 in. thick half rounds
2 c. 1/2 in. broccoli florets
Directions:
Directions:
Saute onion and garlic in oil.
Add curry paste to saucepan and stir.
Whisk in coconut milk and lemon zest. Add vegetable broth.
Simmer for 15 minutes.
Stir in fish sauce or soy sauce.
Add vegetables and bring to a boil.
Reduce heat and simmer, partially covered, for about 10 minutes or until vegetables are just tender.
Add cilantro, if using, and serve immediately, topped with cashews, if using.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
This recipe is adapted from VEGETABLES I CAN'T LIVE WITHOUT by Mollie Katzen.
The original recipe does not include onion or garlic which would reduce preparation time.
You can use any vegetables that you have in the fridge.
I sometimes roast the cauliflower first.

Serve over brown rice.

 

 

 

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