Veggie Curry

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Serving Size: 6 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6 people

Instructions

  • Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
  • Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
  • Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
  • Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

Cook Times

Active Prep20
Hands-On Cook23
Hands-Off Cook0
Passive0
Total Time43 minutes
Recipe Serving Size6 people

Ingredients

Ingredients

  • 14 ounce canned lite coconut milk
  • 3 tablespoon yellow curry paste more or less to taste
  • 1/4 cup rice vinegar
  • 4 ounce green bean trimmed and chopped
  • 2 Yukon Gold potato peeled and chopped
  • 3 tablespoon coconut oil or avocado oil
  • 1 yellow onion finely chopped
  • 2 carrot chopped
  • 1 head cauliflower medium, chopped into florets
  • 1 teaspoon sea salt more or less to taste

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove
Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition

Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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