Vegetables In Coconut Curry Sauce
Easy Indian Inspired Mixed Vegetable Curry Recipe
Vegetables In Coconut Curry Sauce, Indian Inspired Recipe: delicious with rice, or eaten Indian style with chapatis, or rolled up in dosas (Indian crepes).
I used kale, sweet potato & chick peas in this dish, because that's what I had on hand.
Combinations of cabbage, cauliflower, spinach, potato, peas or carrots, and lentils would also work.
Total Prep & Cook Time: 30 Min
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
- 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, peeled and diced in 1 inch pieces
- 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
- Heat the oil on low in the 8 quart pan
- Prep the veggies
- Turn the heat up to medium, fry the garlic and ginger in the oil until the garlic starts to brown
- Turn the heat up to medium-high, add the diced yam or sweet potato. Sauté 5 minutes until the veggies are heated through
- Add the cumin, coriander, turmeric, and cayenne if using, and stir 2 more minutes, until well mixed with the veggies
- Add a couple Tbsp water, cover and cook on medium low until the yam is tender (5 - 10 minutes)
- Add the chopped kale and stir until the kale is wilted
- Add the cooked chick peas
- Add the coconut milk, soy sauce, and green curry paste if using. Stir well, cover, and cook another 5 minutes
You'll need a wide heavy bottomed sauté pan for this recipe. All the ingredients are cooked in one pot, and it 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.
I warm a plate in a low oven, then cover the cooked breads with a dish towel to keep them warm and moist.
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