Curry Vegetables
Shared by: ivanalocke
Ingredients
Directions
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.