Coconut Vegetable Curry

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 Tbsp ginger powder
• 2 Tbsp curry powder
• 3 to 4 medium carrots, peeled cut into rounds
• 1 small onion, diced
• 2 Tbsp tomato paste
• 15 oz diced tomatoes
• 1 lb frozen broccoli and cauliflower pieces
• 14 oz coconut milk
• 1/2 tsp salt
• 1/2 tsp sugar

Instructions

1. Sauté garlic and ginger with oil in an extra large skillet over medium heat for 1-2 minutes.
2. Add the curry powder and continue to sauté for another minute.
3. Add carrot and onion and continue to sauté until onions are transparent.
4. Add tomato paste and diced tomatoes with juices. Stir until tomato paste is mixed in with the juices.
5. Stir in frozen broccoli and cauliflower pieces.
6. Simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
7. Turn the heat down to low and stir in the coconut milk.
8. Stir in salt and sugar and simmer for another 5 minutes.
9. Serve over rice.

Notes

• Yields: 6 servings
• Active time: 10 minutes
• Total time: 30 minutes