Coconut Vegetable Curry

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Curry powder

  Spices

  2 tbsp or 13g

• Carrots

  Raw

  4 medium or 244g

• Onions

  Raw

  1 small or 70g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Broccoli & Cauliflower

  River Ranch

  16 oz or 454g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more.
2. Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent.
3. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes).
4. Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro.

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