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 oven, chef’s knife, cutting board, and silicone spatula and brush set.
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)
Add oil to large Dutch oven on high heat and sauté the onions and green peppers for about 2-3 minutes. Stir in the garlic, ginger, salt, thyme, allspice, black pepper and curry powder to the sauté and cook for 2-3 minutes. Combine the butternut squash, sweet potatoes, and scallions to the sauté and cook for 5 minutes. Add the coconut milk and vegetable stock to 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.