Vegetable Cream Curry

This is an all-vegetable variation of the Chicken & Vegetable Curry with Sweet Potato recipe posted earlier. I’ve also replaced the cow’s milk(canned evaporated milk) with coconut cream(canned). And the results are great. Nice bright taste, but creamy, velvety texture.

Ingredients

1 TBLspoon Olive Oil

1 medium Yellow Onion, chopped

4 medium Carrots, chopped

2 lb fresh Green Beans, ends snipped and cut in half

1 small-medium Cauliflower, chopped to 1 ½-2 inch pieces

1 Red or Orange Sweet Bell Pepper, chopped

½ lb Mushroom, sliced or quartered

2 cup Chicken or Vegetable Broth

½ cup Coconut Cream

2 TBLspoon Curry Powder , heaping TBLspoons

Optional

Exchange: Coconut Cream for Evaporated Milk if desired

Directions

Sauté Onions with Olive Oil in large covered pan/skillet, on medium heat until they start to turn translucent (5 min). Add Carrots, re-cover and cook until they begin to soften (5 min). Next add Green Beans and Cauliflower, Chicken or Vegetable Broth, Coconut Cream and Curry Powder. Mix thoroughly, cover and bring to low boil. When Cauliflower is just starting to get tender(10 minutes), add Mushrooms and Bell Pepper. Serve hot.

Abstinent Measuring

1 cup = 1 vegetable, 1 teaspoon Oil

Notes

Please note that this is Coconut CREAM not Coconut MILK, although CMilk would be a valid substitute. The Coconut Cream does add some Fat to the dish. But it is well worth the flavor it adds. If you are hyper-vigilant about fat, use fat-free Evaporated Milk. Coconut Cream has the same fat density as straight butter. So judge your own needs according.

Adapted from Chicken and Sweet Potato Curry-in-a-Hurry in 365:No Repeats Cookbook by Rachael Ray