Curried Vegetables

Curried Vegetables Recipe

By Tammy Algood Published: August 1, 2014

• Yield: 6 Servings

Ingredients

• 1 tablespoon vegetable oil
• 1 small sweet onion peeled and chopped
• 3 red potatoes diced
• 2 carrots peeled and sliced
• 1 small banana pepper seeded and chopped
• 3 tablespoons curry powder
• 1/4 teaspoon garlic salt
• 3/4 cup low-sodium vegetable stock or water, divided
• 1 cup cauliflower chopped
• 1 cup green peas fresh or frozen
• 2 tablespoons fresh parsley chopped
• 1 tablespoon cornstarch
• 1 14-ounce can coconut milk
• hot cooked rice or noodles
• 2 tablespoons fresh cilantro chopped

Instructions

1. Place the oil in a large skillet with a lid over medium heat. Add the onions and saute 3 minutes. Stir in the potatoes, carrots, peppers, curry powder, garlic salt and 1/2 cup of the stock or water. Cover and cook 10 minutes.
   
2. Add the cauliflower and cook 5 minutes, covered. Stir in the peas and parsley and cook covered another 2 minutes.
   
3. Meanwhile, in a medium bowl, stir the cornstarch into the remaining 1/4 cup of stock. Add the coconut milk and stir until well combined. Stir into the vegetable mixture and cook an additional 3 to 4 minutes or until thickened. Serve warm over hot cooked rice or noodles with a garnish of cilantro.