Vegetarian Coconut Curry

This recipe is so simple, mainly because it uses frozen veggies. It makes a vat of curry. If you want less, you could half it. I don’t, because I like to use an entire bag of frozen veggies so they don’t lurk in my freezer. Plus, we love curry leftovers.

 Vegetarian Coconut Curry (from Feeding My Kid)

1 12 oz. bag frozen sliced carrots

1 12 oz. bag frozen cauliflower

1 12 oz. bag frozen broccoli

1 12 oz. bag frozen peas

1 can chickpeas, drained and rinsed

2 cans coconut milk

3 tsp curry powder

2 Tbsp cornstarch

½ tsp salt

1/8 tsp pepper

1 lime

Cooked white rice (basmati is particularly lovely)

Cook the rice. I love my rice cooker, because it’s idiot proof. However, it won’t hold enough rice for this entire recipe, so I just make more rice later to eat with the leftovers.

In a small bowl, combine ½ cup coconut milk, curry powder, cornstarch, salt and pepper. Whisk to combine, and then add the rest of the coconut milk and the juice of one lime.

In a large saucepan, combine all the frozen veggies, and a cup of water. Bring to a boil and simmer until the veggies are done. Drain, and then add in the chickpeas.

Pour the coconut milk mixture over the veggies. Bring to a boil, stirring often. Simmer 5 minutes, stirring often. Serve over rice.


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