Green Curried Vegetables

4 servings
  • 2 carrots, peeled and sliced
  • 2 potatoes, peeled and diced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 small zucchini, sliced
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
  • Fresh ginger, 1-inch coarselychopped
  • 1 jalapeno, seeded
  • 2 cloves garlic
  • 1/2 cup chopped onion
  • 1 tablespoon lime juice
  • 1/2 cup chicken stock
  • 1 cup unsweetened coconut milk
  • Salt and pepper
  • Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.

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