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

6 servings

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

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 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

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 diced yam or sweet potato. 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 a couple Tbsp water, cover and cook on medium low until the yam is tender (5 - 10 minutes)
7. Add the chopped kale and stir until the kale is wilted
8. Add the cooked chick peas
9. Add the coconut milk, soy sauce, and green curry paste if using. Stir well, cover, and cook another 5 minutes

Recipe Tips:

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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