COCONUT VEGETABLE CURRY
This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
- Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.
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Antonio Corlito
[email protected]This curry is a great way to warm up on a cold day.
mrs jawad
[email protected]I love the vibrant colors of this curry. It's so visually appealing.
alien dog 1989
[email protected]This curry is a great make-ahead meal. It reheats well, so you can enjoy it for lunch or dinner the next day.
Mahad Irfan
[email protected]I've tried several different coconut vegetable curry recipes, and this one is by far the best.
Void Phoenix
[email protected]This curry is a great way to get your kids to eat their vegetables.
Phillip Cherry
[email protected]I love the fact that this recipe is dairy-free and gluten-free.
Hilton Lucius
[email protected]This curry is so easy to make, even for a beginner cook.
Regina Gray
[email protected]I've made this curry several times now, and it's always a hit with my family and friends.
Holly Clark
[email protected]This curry is a great way to use up leftover vegetables.
Selas Maggie
[email protected]I'm not a vegetarian, but I love this vegetable curry. It's so hearty and filling.
Adnan Gill
[email protected]This curry is so flavorful and satisfying. I love the combination of spices and coconut milk.
Raqeeb Anjum
[email protected]I love that this recipe is so versatile. I can add or remove vegetables depending on what I have on hand.
Scot Tolgoni
[email protected]This curry is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Faystar Media
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coconut milk. But I'm so glad I did! The coconut milk added a subtle sweetness to the curry that I really enjoyed.
Reyna Macias
[email protected]This is my new favorite curry recipe. It's so delicious and easy to make. I've already made it three times in the past month.
Manuel G.
[email protected]I followed the recipe exactly, and my curry turned out perfectly. The sauce was creamy and flavorful, and the vegetables were tender and crisp.
your girl Bevely
[email protected]This curry is so easy to make, and it's packed with flavor. I love that I can use whatever vegetables I have on hand.
Ani agozie
[email protected]I'm not usually a fan of curry, but this recipe changed my mind. The coconut milk mellowed out the spices, and the vegetables were cooked just right. I'll definitely be making this again.
Carolyn McSwain Houchin
[email protected]This coconut vegetable curry was a hit with my family! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of coconut milk, which gave the curry a creamy and velvety texture.