Creamy Curried Vegetables

iVillage Member
Registered: 04-01-2004
Creamy Curried Vegetables
1
Mon, 08-13-2007 - 11:22am
Creamy Curried Veggies

Serves: 4

Rich and full of flavor, this dish is at its best when served over rice. Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

INGREDIENTS
1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium sweet potato, cubed
1-1/2 cups cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup lite coconut milk
pinch of cayenne pepper
1 cup peas
3 tbsp soy sauce

DIRECTIONS
1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.
2. Add the coconut milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.
3. Stir in the peas and soy sauce, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.
2. Serve over rice or noodles.

Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).

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iVillage Member
Registered: 06-20-2007
Mon, 08-13-2007 - 12:50pm

I've never had curried anything before, but this sounds pretty good. I'll have to give it a try!


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