Vegetable Curry with Coconut Milk

american_region asian caribbean european filipino french indian korean thai main side sweet savory umami hard fast

Prep

20 min

Cook

77 min

Total

97 min

Ingredients (12)

¼ cup ghee (clarified butter) g

1 medium onion, chopped g

3 cloves garlic, minced g

1 tablespoon curry powder g

1 (14 ounce) can coconut milk g

2 large carrots, chopped g

1 large potato, chopped g

1 medium parsnip, chopped g

½ head broccoli, cut into florets g

¼ head cauliflower, cut into florets g

2 cups sliced fresh mushrooms g

1 cup water g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.

Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.