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This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Ingredients
- ¼ cup ghee (clarified butter)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 (14 ounce) can coconut milk
- 2 large carrots, chopped
- 1 large potato, chopped
- 1 medium parsnip, chopped
- ½ head broccoli, cut into florets
- ¼ head cauliflower, cut into florets
- 2 cups sliced fresh mushrooms
- 1 cup water
Directions
Step 1
Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Step 2
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Step 3
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Cook’s Note:
You can use regular butter instead of ghee.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat18g | 89% |
| Cholesterol22mg | 7% |
| Sodium51mg | 2% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber6g | 22% |
| Total Sugars5g | |
| Protein6g | |
| Vitamin C54mg | 271% |
| Calcium67mg | 5% |
| Iron4mg | 21% |
| Potassium870mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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