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Vegetarian Times, Sept, 2005
VEGAN COCONUT
VEGETABLE CURRY
Serves 6 Vegan
New Jersey resident Jessica
Witte, a new vegan, created
this simple but tasty Indian
curry. "This recipe doesn't
skimp on flavor or texture,"
she says. "I love the fresh
vegetables, the creamy
coconut milk and the spicy,
aromatic flavors." Vary
the vegetables to suit
your taste--instead of
zucchini, try okra; instead of
cauliflower, add green beans.
Serve over hot basmati rice.
1 13.5-oz. can light coconut
milk
1 14.5-oz. can chunky
tomato sauce
2 Tbs. Indian curry powder,
or to taste
1/2 to 1 head cauliflower,
broken into florets
4 large carrots, peeled and
sliced on diagonal
1 large zucchini, cut into
wedges, of 1/2 lb. fresh
okra, sliced
1 Vidalia onion, peeled and
cut into chunks
1 baking potato, peeled and
cut into chunks
1. Combine coconut milk,
tomato sauce and curry
powder in large saucepan,
and stir together. Bring
to a boil, then reduce to
medium-low beat.
2. Add all vegetables,
and stir to mix well. Cook
30 to 45 minutes, or until
vegetables are tender. Season
with salt to taste, and serve.
PER SERVING: 160 CAL; 5G PROT;
5G TOTAL FAT (3.5G SAT. FAT);
25G CARB; 0MG CHOL; 240MG SOD;
6G FIBER; 9G SUGARS
COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning
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