Skinny Vegetable Coconut Curry
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 8
- 1 (15 oz) can of tomato sauce (about 2 cups)
- 1.5 (13.5 oz) cans of coconut milk (about 3.5 cups)
- 1 large yellow onion
- ½ tsp sea salt
- 1 tsp grated fresh ginger
- 3 tbsp madras curry powder (Koshys brand)
- 5 carrots chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1.5 lbs of chopped cauliflower
- 5 cloves of garlic minced
- 2 tbsp of avocado oil
- Add 1 tbsp of avocado oil to a large pot or dutch oven on medium heat.
- Then add chopped onions and let them sweat for 5-10 minutes until they are reduced in size.
- Then add second tbsp of avocado oil, minced garlic, grated fresh ginger, and curry powder to pot and stir for a few minutes.
- Add half a can of coconut milk to the pot, and scrape any curry powder or garlic stuck to bottom of the pan.
- Then add chopped cauliflower, carrots, and bell peppers to pot. Vegetables should start to cook and steam in the coconut milk.
- Add 1 can of tomato sauce and the rest of the coconut milk and bring liquid to a boil.
- Then reduce liquid to a simmer, and let it cook on low for a few hours or until vegetables are cooked to desired firmness.
Recipe by Healing and Eating at https://www.healingandeating.com/2017/08/skinny-vegetable-coconut-curry.html
3.3.3077