Winter Vegetable Curry

Serves 4-6 

1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This entry was posted in Recipes and tagged curry, entree, fall, soup, vegetarian, winter, winter vegetable curry.

Comments are closed.