Coconut Vegetable Curry
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 3 medium yellow onions
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 1 cup nonfat yogurt
- 2 teaspoons turmeric
- 1 cup coconut milk
- 3 medium diced sweet potatoes
- 1 cup mange-tout peas
- mushroom
- 1 cup cashew nuts (optional)
- 3 garlic cloves (minced)
directions
- Veg amounts can be changed dependent on what you prefer.
- Peel, dice and boil sweet potato until soft.
- In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
- Add spices and garlic, and fry 2-3 minutes, stirring constantly.
- Wash and chop mangetout and mushrooms and add to frying pan. Stir, and fry for few minutes.
- Mix yogurt turmeric, and coconut milk together and add to curry. Cover with a tight fitting lid and simmer 35-45 minutes.
- Toast cashew nuts in a small pan for a couple mins, add last to curry, stir and serve.
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