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Vegetable Curry

Diet.Guru's picture
Ingredients
  Cauliflower head 1⁄2 , broken into florets to make 3 cups
  Sweet potato 1 Medium, peeled and cut into 1/2-inch dice to make about 1 1/2 cups
  Red bell pepper 1 Large, diced to make 1 cup
  Onion 1⁄2 Small, cut into 8 wedges
  Broccoli 1 Bunch (100 gm), cut into florets to make 3 cups
  Small white mushrooms 1 1⁄2 Cup (24 tbs)
  Unsweetened coconut milk 13 1⁄2 Ounce (1 Can)
  Water 1⁄4 Cup (4 tbs)
  Madras curry powder 2 1⁄2 Teaspoon
  Minced fresh ginger 1 Teaspoon
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped fresh cilantro 2 Tablespoon
Directions

1. Arrange cauliflower, sweet potato, bell pepper, onion, broccoli, and mushrooms in a 4 1/2-quart or larger slow cooker, in the order listed.
2. Whisk coconut milk, water, curry powder, ginger, garlic, salt, and pepper in a bowl, mixing well; pour over vegetables.Cover and cook until the vegetables are crisp-tender, 2 hours on high. Serve, sprinkled with cilantro, if using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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