curry vegetables

OOHH…curry and coconut makes vegetables sound good…doesn’t it?  We make ours in our dutch oven (we use that for so many of our recipes).  This can also be done in a crockpot.  Then, sauté the onion, garlic and ginger in a sauté pan to make a paste.  Add coconut milk. Add all other ingredients to the crockpot with coconut milk ‘gravy’.  Cook on low for 6-8 hours.

For this recipe, we used our dutch ovenchef’s knifecutting board, and silicone spatula and brush set.

curry veg

curry vegetables
Serves: 4-6
 
Ingredients
  • 2 tbsp. coconut oil
  • 2 onions diced
  • 1 green pepper (diced)
  • 6 tsp. jamaican 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 size pieces)
  • 2 cups sweet potatoes (chopped into bite sized pieces
  • 1 tbsp. thyme
  • 1 tbsp. allspice
  • 3 scallions (chopped)
  • 1 head cauliflower (chopped)
  • 1 16 oz. can of coconut milk
  • 2 cups vegetable stock (you can sub water)
Instructions
  1. Add oil to large Dutch oven on high heat and sauté the onions and green peppers for about 2-3 minutes.
  2. Stir in the garlic, ginger, salt, thyme, allspice, black pepper and curry powder to the sauté and cook for 2-3 minutes.
  3. Combine the butternut squash, sweet potatoes, and scallions to the sauté and cook for 5 minutes.
  4. Add the coconut milk and vegetable stock to cover the vegetables and bring to a boil for 5 minutes.
  5. Add the cauliflower, cover the pot and lower to a simmer for about 30 minutes.

curry veg 2

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