Description
Flavorful Indian-spiced potatoes and spring vegetables simmered in coconut milk. Serve over rice for a hearty, satisfying meal.
Ingredients
Units
Scale
- 2 tbsp olive oil or clarified butter
- 0.5 yellow onion (Vidalia thinly sliced)
- 2 tbsp (30 ml) peeled fresh ginger finely chopped
- 4 garlic cloves (thinly sliced)
- 2 bay leaves
- 2 serrano chiles (finely chopped)
- 1 tbsp (15 ml) ground turmeric
- 1 tsp ground curry powder
- Coarsely ground black pepper to taste
- Salt to taste
- 3 small Yukon Gold potatoes (peeled and cut into 1-inch cubes)
- 2 medium carrots (cut into 1/2-inch pieces)
- 0.5 lbs (227 g) French style green beans (cut into 1/2-inch pieces)
- 0.5 cups (118 ml) vegetable stock
- 1 cups (237 ml) unsweetened coconut milk
Instructions
- In a large heavy-bottom saucepan, heat the olive oil or butter.
- Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper, and the onions.
- Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
- Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
- Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
- Season with salt and black pepper.
- Discard the bay leaves and serve over Jasmine rice.
Notes
- For a richer flavor, use ghee (clarified butter) instead of olive oil.
- If you prefer a milder curry, reduce the amount of serrano chiles or omit them altogether.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10