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Vegetable Harvest Eating Curry

keithsnow's picture
So we are going to make a terrific vegetable harvest eating curry. We are going to show two version one with vegetables and another one with meat.
Ingredients
  White potato 1⁄2 Cup (8 tbs), cubed
  Black pepper To Taste
  Diced onions 1⁄2 Cup (8 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Cubed turnip 1⁄2 Cup (8 tbs) (0.5 In Cubes)
  Butternut squash 1⁄2 Cup (8 tbs), cubed
  Canned unsweetened coconut milk 15 Ounce (Classic / Full Fat)
  Curry powder 3 Tablespoon
  Chicken stock/Veggie stock 1 Cup (16 tbs)
  Olive oil 2 Tablespoon (For Sauteing The Veggies A Bit)
  Kosher salt To Taste
Directions

1. In a heavy-bottomed pot over medium heat, add olive oil and onion, cook for 1 minute.
2. Add remaining ingredients(except coconut milk and cilantro), cook for a few minutes, add coconut milk then cover, reduce heat to low, and cook for 25 minutes.

Chef’s note: Serve over white rice, garnish with cilantro, and enjoy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4
In this season when you can find an array of flavored vegetable on the stores shelf, why not try out making the most out of it. It can be a delightful quick fix accompaniment to white rice for any meals. It tastes delicious and is one of the easiest dishes you could ever make.

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