Coconut Curry with Vegetables

We could eat Indian almost every night of the week, seriously! 

Category
Prep Time20 minsCook Time20 minsTotal Time40 mins
PAN INGREDIENTS
 1 cup cooked chickpeas/garbanzo beans [need an extra 1/4 cup for sauce]
 1 cup green peas
 ¾ head of cauliflower
 1 large zucchini
 1 ½ chopped leeks
 5 oz chopped spinach [fresh or frozen
 5 large mushrooms [our favorite are white button mushrooms]
SAUCE INGREDIENTS
 ½ cup chopped red peppers
 ¼ cup reduced fat coconut milk
 ¼ cup cooked chickpeas/garbanzo beans
 1 pitted medjool date or 2 deglet noor dates
 1 tbsp unsweetened shredded coconut
 1 tbsp ginger powder
 1 tbsp mild curry powder
 2 tsp coconut aminos
 1 tsp liquid aminos
 1 tsp onion powder
 ½ tsp garlic powder
 1 fresh garlic cloves
 Cracked black pepper to taste
 Water as needed to reach desired thickness
1

Combine all PAN INGREDIENTS into a large frying pan or wok.

2

Cook covered for about 15 min or until vegetable start to feel tender.

3

Stir occasionally and add 1 tbsp of water as necessary to make sure the vegetables don't burn at the bottom.

4

Combine all SAUCE INGREDIENTS into high powered blender and blend until smooth and creamy.

5

Pour sauce over PAN INGREDIENTS when vegetables are starting to feel tender.

6

Cooked covered for 5 minutes or until meal is hot enough to eat.

Ingredients

PAN INGREDIENTS
 1 cup cooked chickpeas/garbanzo beans [need an extra 1/4 cup for sauce]
 1 cup green peas
 ¾ head of cauliflower
 1 large zucchini
 1 ½ chopped leeks
 5 oz chopped spinach [fresh or frozen
 5 large mushrooms [our favorite are white button mushrooms]
SAUCE INGREDIENTS
 ½ cup chopped red peppers
 ¼ cup reduced fat coconut milk
 ¼ cup cooked chickpeas/garbanzo beans
 1 pitted medjool date or 2 deglet noor dates
 1 tbsp unsweetened shredded coconut
 1 tbsp ginger powder
 1 tbsp mild curry powder
 2 tsp coconut aminos
 1 tsp liquid aminos
 1 tsp onion powder
 ½ tsp garlic powder
 1 fresh garlic cloves
 Cracked black pepper to taste
 Water as needed to reach desired thickness

Directions

1

Combine all PAN INGREDIENTS into a large frying pan or wok.

2

Cook covered for about 15 min or until vegetable start to feel tender.

3

Stir occasionally and add 1 tbsp of water as necessary to make sure the vegetables don't burn at the bottom.

4

Combine all SAUCE INGREDIENTS into high powered blender and blend until smooth and creamy.

5

Pour sauce over PAN INGREDIENTS when vegetables are starting to feel tender.

6

Cooked covered for 5 minutes or until meal is hot enough to eat.

Coconut Curry with Vegetables
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