Easy Curry

Easy Curry

Serves: 4

What you need:

1 large sweet potato, chopped in large chunks

2 carrots, sliced

4 c. cauliflower florets

1 zucchini, sliced

2 plum tomatoes, chopped

1/4 c. red pepper, diced

1 can chickpeas (optional)

1/4 – 1/2 c. coconut milk

juice of 1/2 lime

Curry Paste:

4 cloves garlic

2 Tbsp fresh ginger

1/4 c. sesame seeds, lightly toasted

1/3 c. peanut butter

2 Tbsp curry powder

1/4 tsp cayenne

1/4 – 1/2 c. water (or bean juice)

What you do:

To make curry paste: Add all of the curry paste ingredients to a high speed blender, adding just enough water (or bean juice) to blend well.

In a large heavy pan, steam the sweet potato chunks in 2 Tbsp water for about 10 min, just until tender. Add carrots & cauliflower and a 1/4 c. water and cover.  Continue to steam for 10 minutes.  Add zucchini, tomato, red pepper and chickpeas if using.  Cover and steam for about 3 minutes or until heated through.  Add more water throughout the steaming process to keep the vegetables from sticking to the pan.  Mix about 2 Tbsp of the curry paste with enough water to make 1/2 cup.  Add to the vegetables and stir in coconut milk and lime juice.  Mix well and heat through.

Note: Adjust amount of curry paste and coconut milk to taste.  Serve as a side dish or over slightly steamed greens for a main course.



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