Sides
·
Vegetarian
·
Vegan

Simple Vegetable Curry

StrongerTogether.coop

Coconut milk is a fantastic simmer sauce — sturdy enough to boil and full of sweet, coconut flavor. Keep a few cans in the pantry and you can always make a delicious, creamy curry dinner in just a few minutes. Add cooked brown or jasmine rice from the co-ops’ deli and you’re done!

Prep Time

5 minutes

Cook Time

25 minutes

Yield

4 Servings

Ingredients

1 cup coconut milk (canned)
4 teaspoons curry powder
3⁄4 teaspoon salt
1 pepper, jalapeño (slivered)
1 onion, yellow (finely chopped)
2 cups green beans (trimmed and cut into one-inch pieces)
1 pound cauliflower (chopped into florets)
1 tablespoon lemon juice (fresh)

Instructions

Combine the coconut milk with the curry powder and salt in a large sauté pan, and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeño, onion, green beans and cauliflower. Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.