Vegetable Recipe: Veggies In Coconut Curry Sauce

Indian Inspired Vegan Recipe, Delicious With Dosas, Chapatis Or Rice

6 servings, prep time about 20 minutes: You'll need a wide bottomed sauté pan for this recipe. Everything is done in one pot, and takes 20 - 30 minutes. I cook the dosas first (or the rice or chapatis), and keep them warm, while I cook the veggies.

Ingredients:

• 2 Tbsp olive oil or other vegetable oil
• 1 clove garlic, peeled, stemmed and minced
• Half inch piece fresh ginger, peeled and minced
• 1/2 sweet red pepper, seeded and sliced thin crosswise
• 1 medium zucchini, ends trimmed, quartered lengthwise, cut in 1 inch pieces
• 1 cup cauliflower, chopped in bite sized pieces
• 1 lb kale, washed thoroughly, drained well, stems removed and chopped coarsely
• 1 cup frozen peas
• 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

Directions:

1. Heat the oil on low in the 8 quart pan
2. Prep the veggies
3. Turn the heat up to medium, fry the garlic and ginger in the oil until the garlic starts to brown
4. Turn the heat up to medium-high, add the cauliflower, sweet red pepper, and zucchini. Sauté 5 minutes until the veggies are heated through
5. Add the cumin, coriander, turmeric, and cayenne if using, and stir 2 more minutes, until well mixed with the veggies
6. Add the chopped kale and frozen peas, and stir until the kale is wilted
7. Turn the heat down to medium, cover and cook for 5 minutes, or until the veggies reach the desired doneness. Add a sprinkle of water if the veggies are sticking
8. Add the coconut milk, and green curry paste if using. Stir well, and cook another 5 minutes