Vegetable Coconut Curry


I know my Indian friends would not call this curry, but I like to make curry in a hurry! Hahaha! Get it? It’s the name of an Indian place in the city.

I threw this together one night with what I had in the house and it is now one of our favorites. Hearty, nutritious, and just enough spice.

1 small onion
1 spring garlic or 1 clove of garlic
2 small Yukon potatoes
2 carrots
1/2 yellow bell pepper
1 tablespoon minced fresh ginger
1 tablespoon tomato paste
1/2 cup cashew milk
1/2 cup coconut milk
1/2 cup frozen green peas
2 or 3 teaspoons curry powder
Fresh cilantro, for garnish

Rice, enough for 2 to 3 servings

Get the rice going.

Prep the vegetables: slice the onion into semi circles, slice the spring garlic or mince the garlic clove on a microplane, cube the potatoes, dice the carrots and pepper, and grate the ginger on a microplane.

Dry sauté the onion until starting to brown. Add 1/4 cup water to deglaze the pan. Next, add the garlic, ginger and potatoes and the cashew milk and cook together for a few minutes. Season with salt. Add the tomato paste, carrots, peppers, coconut milk, tomato sauce. Season with curry powder. Cook until potatoes are just soft.

Add the peas and cook for another minute.

Serve over rice and garnish with chopped cilantro. Enjoy!

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