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
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.