Potato and Vegetable Coconut Curry.
A warming vegan potato and vegetable coconut curry recipe for a quick and healthy dinner!
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 3 large potatoes peeled and diced
- 1 ½ 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
- ½ teaspoon turmeric
- ½ teaspoon ginger
- 1 teaspoon sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- Basmati rice for serving
Instructions
- In a large pan, cook the onion in the olive oil over medium heat until soft, about 7 minutes.
- 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.
- Add the frozen vegetables, cauliflower, and the non-dairy milk. Stir and let simmer for about 10 minutes.
- Serve right away over Basmati rice.
Nutrition
Calories: 298kcalCarbohydrates: 28gProtein: 8gFat: 19gSaturated Fat: 13gSodium: 655mgPotassium: 911mgFiber: 6gSugar: 3gVitamin A: 2415IUVitamin C: 35.2mgCalcium: 130mgIron: 7.5mg
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