coconut veg curry
Coconut Vegetable Curry
Serves 2
  1. 2 tbsp olive oil
  2. 2 cloves garlic
  3. 1 inch fresh ginger
  4. 2 tbsp curry powder
  5. ½ lb. carrots (3-4 medium)
  6. 1 small onion
  7. 2 tbsp tomato puree
  8. 1 can (15 oz.) chopped tomatoes
  9. 1 lb. broccoli and cauliflower pieces frozen
  10. 1 can (14 oz.) light coconut milk
  11. ½ tsp salt
  12. ½ tsp sugar
  13. Handful fresh coriander chopped
  1. Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic.
  2. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
  3. Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
  4. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
  5. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped coriander.
Adapted from
Eat Plants Not Animals