Curry Coconut Vegetables
- Yield 6 servings
Do a “refrigerator sweep” and create the lovely combination of root vegetables in a aromatic curry sauce.
Ingredients
- 2 teaspoons canola oil
- 1/2 medium onion, chopped
- 2 -- carrots, peeled and sliced
- 2 -- parsnips, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 1 -- all-purpose potato, peeled and diced
- 1/4 head medium cabbage, diced (about 3 cups)
- 2 -- garlic cloves, minced
- 1 tablespoon minced ginger root
- 1 tablespoon curry powder (add more if you like it strong)
- 1 -- (14-ounce) can light coconut milk
- 2 cups water or canned vegetable broth
- 1 medium tomato, diced
- 2 tablespoons mined fresh cilantro
- 2 tablespoons minced fresh basil
- -- Juice of 1 lime
- 1/4 cup soy sauce or tamari
Instructions
- In a large nonreactive saucepan, heat oil over medium heat. Add onions, carrots, parsnips, potatoes and cabbage. Saute 2 minutes until they begin to soften. Add garlic, ginger and curry powder and saute 1 minute. Add coconut milk and water or broth. Simmer 20 minutes, uncovered, until vegetables are tender. Add tomatoes, cilantro, basil, lime and soy sauce and stir well. Heat through and serve.
