Name: Green Curried Vegetables
Yield: 4 servings
Ingredients: 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 coarsely chopped; 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; 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 coarsely chopped; 1 jalapeno, seeded; 2 cloves garlic; 1/2 cup chopped onion; 1 tablespoon lime juice; 1/2 cup chicken stock

Directions

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.

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.

Green Curried Vegetables

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