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Easy Vegetable Curry

Easy Vegetable Curry


  • Author: Marie Bostwick
  • Yield: 6 Servings 1x

Ingredients

Scale

1 T olive or vegetable oil

1 small head cauliflower, chopped into florets

1 green pepper, diced

1 large onion, diced

2 large carrots, peeled and sliced into coins

2 cups shredded chicken (optional – see post for more protein suggestions)

2 cans coconut milk (I used 1 light and one regular, use your favorite combination)

12 T curry powder (See post for additional spice suggestions)

1 t ground coriander (optional)

1 t garam masala (optional)

Salt and pepper to taste

3 cups cooked rice, white or brown

Optional condiments (see post for ideas)


Instructions

  • Heat tablespoon of oil over medium/high heat in large skillet or wok. Add carrots, onions, and peppers to pan and stir fry for about 4-5 minutes, until onions begin to soften and appear translucent.
  • Add cauliflower to pan and cook for an additional 3 minutes.
  • Add curry powder (and coriander and garam masala, if using). Stir to coat vegetables cook for an additional minute, stirring constantly.
  • Add coconut milk with pan of curry coated vegetables. Stir thoroughly, so coconut milk takes on the curry color. Turn heat down to low and simmer 5 minutes.
  • Taste curry, adjust spices, adding salt and pepper any additional curry or other spices as needed. (See post for suggestions).
  • Add chicken, if using, and simmer curry for additional 10 to 15 minutes.
  • Serve over hot rice and with condiments as desired