Coconut Vegetable Curry with rice




For 4 Servings:

1-1/2 cups of basmati, brown rice or wild rice blend

1/2 broth cube

1 tsp veg. butter replacer (Earth balance)
1 medium onion, chopped
1-2 cloves of garlic, minced
1 tsp fresh ginger, minced
3 stems of scallions, sliced
1 cup of white cabbage, sliced

1 cup sweet potatoes cubed
1 cup of broccoli florets
1 bell pepper, cut into rings
2 cups of fresh mushrooms, sliced

1 cup coconut milk
1 tsp turmeric
1 tsp coriander

1 tsp cumin
1 Tbs curry
1 tsp maple syrup
3 Tbs crushed tomatoes
1/4 tsp chilli sauce

1 Tbs corn starch, optional

Set up first rice or rice blend in a pot with abt. 3 cups of water add broth and cook until done (30-40 minutes). Drain and set aside.
Heat butter replacer in a wok and saute onion and garlic until golden brown. Add scallions and ginger. Add the vegetables successively as you chop them in intervals of 2 mins: cabbage, sweet potatoes, broccoli, bell pepper and mushrooms. Then add the coconut milk and all other ingredients and cook, stirring occasionally, for abt. 15-20 minutes, or until the vegetables are soft.
If the sauce is very liquid, dust some cornstarch over it to thicken. Serve over rice. ©Sabineart 2012

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