Vegetable Curry in a Hurry
By
Alli McColl
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 Tbsp coconut oil
- 2 cups yams, sliced
- 3/4 cup onion, chopped
- 2.5 tsp. curry powder
- 1 tsp. ground cumin
- 1 cup coconut milk
- 1.5 cup tomatoes, chopped
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 4 cups cooked basmati rice
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Directions:
1)Heat the oil in a frying pan and cook the onions until golden.
2)Add the curry powder and cumin and stir for about a minute
3)Add the milk and bring it to a boil.
4)Add the yams and two thirds of the tomatoes.
5)Cover and simmer the yams until they are almost tender (about 15 minutes).
6)Add the broccoli, carrots, and celery. Cover again and simmer until all the vegetables are tender (about 7 minutes). Add salt and pepper to taste.
7)Serve the curry mixture on top of the rice. Add the half cup of tomatoes as a garnish on the top (fresh cilantro is also a nice topping).
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