Coconut Curry Vegetables

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This recipe is for coconut curry vegetables. To make this dish, you will need to cook a selection of vegetables in a flavorful coconut curry sauce. The vegetables can be any combination that you like, such as bell peppers, carrots, onions, and/or zucchini. The curry sauce is made by combining coconut milk, curry paste, and other ingredients. This dish is a delicious and healthy meal option that is perfect for vegetarian and vegan diets.

Ingredients

5 cups 1" pieces mixed vegetables (such as zucchini, carrots, pumpkin, korean sweet potatoes)
1 can coconut milk
3 tbsp Curry powder
½ green and red pepper
1 medium onion chopped
2 tbsp Morton`s natures seasons (measure with your heart)
1 tsp Adobo
1 cup low sodium vegetable broth

Instructions

In a large saucepan heat oil over medium heat. Add chopped peppers and onions then sauté until onion becomes translucent.
Add curry and burn for about two mins then add coconut milk and vegetable broth seasoning. Stir and let simmer.
Add carrots, pumpkin and sweet potato to pan and turn to low heat.
Cook until vegetables are semi soft then add zucchini until done.
Remove from heat and serve over rice.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 71mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 4g