vegetable coconut curry

Whenever I’m craving a ton of vegetables, this is my favorite dish. It’s perfect for summer when I don’t want to spend a lot of time in the kitchen. It’s easy healthy and delicious, what more could you want? Made with Masala Mama’s Coconut Curry, in which onions have already been simmered down, spices roasted, and the curry has a nice tang from tamarind – it’s easy peasy lemon squeezy!

Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients
1 jar Masala Mama Coconut Curry Simmer Sauce
2 tablespoons ghee or oil
2 waxy white potatoes, such as Yukon Gold, washed, peeled, and chopped
2 medium carrots, peeled and chopped
1 red bell pepper, chopped
½ head of cauliflower, cut into florets
¾ cup coconut milk (more for a creamier curry)
½ teaspoon red pepper flakes (optional, for additional heat)
1 cup french green beans, ends trimmed and cut into 1 inch pieces
Salt to taste

Directions

1. Heat oil over medium-heat in a large skillet. Add the potatoes, carrots, red pepper, and cauliflower. Sauté for about 5 minutes or until the vegetables begin 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 10 minutes or until the veggies are tender. Add the green beans and cook for another couple of minutes, until they are cooked but still crunchy.

3. Adjust salt to taste and serve with rice or Indian Naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.