16 August, 2015
Coconut Curry with Cauliflower and Potato
Coconut Curry with Cauliflower and Potato
Serves: 4-6
Ingredients:
- 400ml can coconut milk
- 1 small onion, finely diced
- 1 tablespoon minced garlic
- 6 small-medium potatoes, peeled and diced
- 3 cups small cauliflower florets
- 1 cup frozen green beans
- 1/2 cup vegetable stock or water
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Method:
- Heat 1 tablespoon rice bran oil in a large frying pan heat, add the garlic and onion and fry for about 5 minutes until softened.
- Add potatoes and continue to stir for a further 5 minutes so it doesn’t stick
- Add in the spices and stir until they become aromatic, then pour in the coconut milk and add the cauliflower and stir well to ensure the spices are evenly combined
- Simmer over a low heat for about 15-20 minutes until the vegetables are just tender and then add in the green beans; if the curry is a little thick add in the stock, otherwise do not add
- Remove from the heat and sit covered for 5 minutes to allow the beans to heat through.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.