One of my very favorite meals. This spicy vegetable curry is fantastic on its own OR served over brown rice. My husband loves it with grilled chicken, too! This recipe freezes beautifully, so go ahead and make extra!
This picture is from a batch I made with far less vegetables.
Can you believe I forgot to take a finished picture this time!
Can you believe I forgot to take a finished picture this time!
Ingredients:
-15 ounces coconut milk
- 30 ounces chicken (or vegetable) stock
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 yellow squash, chopped
- 15 ounce can of diced tomatoes, drained
- 1 small yellow onion, chopped
- 1/2 eggplant, chopped
- 1 to 2 tablespoons of curry powder (I use Blue Mountain Jamaican Curry Powder)
- 1/2 tablespoon olive oil
- salt & pepper
- 3 cloves garlic, chopped
- 1 cup chopped mushrooms
Directions:
- Place chopped vegetables (but NOT tomatoes) into a covered casserole or roasting pan, toss with olive oil and sprinkle lightly with salt and pepper.
- Roast vegetables, covered, at 350 degrees for 45 minutes.
- Add stock, coconut milk, curry powder and tomatoes. Stir well and return to oven (covered) for forty-five minutes.
- Serve & enjoy!
Do you love curry? Then make sure to check out my recipes for Pumpkin Soup (yes, the secret ingredient is curry!) and Curry Mustard Sauce. Also, my friend Elaine makes an awesome Red Thai Seafood Curry.
3 comments:
This sounds like a delicious way to enjoy veggies.
April, I am going to make this tomorrow as my first curry experiment went well today! Coconut Chicken Curry in the crockpot with no pre-cooking - <3 'd it.
I've got to give this one a try--I accidentally bought a can of coconut milk (thought I was buying cream of coconut) and have been wondering what to use it for. Looks delicious!
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