Creamy Vegetable Curry
Prep: 20 minutes Cook: 60 minutes
This dish would traditionally be made creamy by the addition of coconut milk. However, because of the saturated fat in coconut milk, it is not one of our recommended foods. You can make a perfectly acceptable substitute with unsweetened non-dairy milk and a bit of coconut extract.
- 1 3/4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, sliced
- 1 tsp garlic, minced
- 2 tbsp curry powder
- 1 tsp coriander
- 1/4 tsp cayenne (optional)
- 2 cups Yukon gold potatoes, cubed
- 2 cups green beans, cut in 1 inch pieces
- 15 ounce can tomatoes, chopped
- 15 ounce can garbanzo beans, drained and rinsed
- 1/2 cup frozen peas, thawed
- 1/2 cup unsweetened non-dairy milk
- 1/8 tsp coconut extract
Place 1/4 cup of the broth in a large non-stick pot. Add the carrots, onions and garlic. Cook, stirring occasionally until onion has softened, about 5 minutes. Stir in the curry powder, coriander and cayenne (if using). Add the remaining broth, the potatoes, beans, tomatoes and garbanzos. Bring to a boil, reduce heat, cover and cook over low heat for about 40 minutes, Add the peas and cook for an additional 5 minutes, or until all vegetables are tender. Mix the coconut extract into the non-dairy milk. Add to the vegetable mixture and stir well to mix. Serve over brown basmati rice.
Hint: Curry powder is a mixture of spices that differs greatly by brand. Use your favorite in this recipe and if you like a bit more heat in your foods, definitely add the cayenne.