vegetable coconut curry

Serves 4


2 waxy white potatoes, such as Yukon Gold, washed, peeled, and chopped
2 medium carrots, peeled and chopped
1 red pepper, chopped
½ head of cauliflower, cut into florets
1 cup french green beans, ends trimmed and cut into 1” pieces
1 jar Masala Mama Coconut Curry Simmer Sauce
2 tablespoons oil
¾ cup coconut milk
½ teaspoon red pepper flakes
Salt to taste


1. In a large skillet, heat oil over medium heat. Sauté all of the veggies except the green beans for about 5 minutes or until they start to soften.

2. Stir in the Coconut Curry Simmer Sauce, coconut milk, and red pepper flakes. Cover the skillet with a lid and simmer for 11 - 12 minutes or until the veggies are tender. Add the green beans at the last minute so they stay nice and crunchy.

3. Season the curry to taste with salt and serve over Mama’s Perfect Basmati Rice.