Curry Vegetables

Display units in Metric

2	tbsp	coconut oil
2	onions	onions
¹⁄₂	pound	green beans, trimmed and cut into 1-inch pieces
6	tsp	curry powder
3	cloves	garlic, minced
2	tbsp	ginger, grated
1	tsp	sea salt
1	tsp	black pepper
2	cups	large butternut squash (chopped into bite sized pieces) or frozen
2	cups	sweet potatoes (chopped into bite sized pieces)
1	tbsp	thyme
1	tbsp	allspice
3		green onions, chopped
1	head	cauliflower (chopped)
1	16oz	can of coconut milk
2	cups	vegetable stock or water

Add oil to large Dutch oven or cast iron pot on high heat and saute the onions and green beans for about 2 to 3 minutes.

Stir in the garlic, ginger, salt, thyme, allspice, black pepper and curry powder to the saute and cook for 2 to 3 minutes.

Combine the butternut squash, sweet potatoes, and green onions to the saute and cook for 5 minutes.

Add the coconut milk and vegetable stock (or water) and cover the vegetables and bring to a boil for 5 minutes.

Add the cauliflower, cover the pot and lower to a simmer for about 30 minutes.

Add oil to large Dutch oven or cast iron pot on high heat and saute the onions and green beans for about 2 to 3 minutes.
Stir in the garlic, ginger, salt, thyme, allspice, black pepper and curry powder to the saute and cook for 2 to 3 minutes.
Combine the butternut squash, sweet potatoes, and green onions to the saute and cook for 5 minutes.
Add the coconut milk and vegetable stock (or water) and cover the vegetables and bring to a boil for 5 minutes.
Add the cauliflower, cover the pot and lower to a simmer for about 30 minutes.

Try it FREE for 14 days! No credit card required!

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.