Green Curried Vegetables

  • Level: Easy
  • Yield: 4 servings
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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

1 cup unsweetened coconut milk

Salt and pepper

Directions

  1. 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.
  1. 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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