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.
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove
Ingredients
14ouncecanned lite coconut milk
3tablespoonyellow curry pastemore or less to taste
1/4cuprice vinegar
4ouncegreen beantrimmed and chopped
2Yukon Gold potatopeeled and chopped
3tablespooncoconut oilor avocado oil
1yellow onionfinely chopped
2carrotchopped
1headcauliflowermedium, chopped into florets
1teaspoonsea salt more or less to taste
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.
Reheating Instructions
Heat in a saute pan over medium heat until heated through.