Asian Vegetable Curry (serves 4)
This curry has traditional Asian flavors (coconut milk, Thai green paste and ginger) and is so simple to make. It is hearty enough in itself but if you wanted to you could serve it with my good standby, the baked sweet potato.
1 can lite coconut milk (I like A Taste of Thai Lite Coconut Milk)
1 medium cauliflower – cut in to florets
1 large carrot – cut into 1/2 inch slices
1 medium onion – halved and then thinly sliced
1 tbsp. fresh ginger – grated on a fine grater
2 large garlic cloves – minced
2 tbsp. Thai green curry paste (I like Thai Kitchen brand)
Sea salt and pepper
1 can chickpeas – drained and rinsed
2 tbsp. chopped fresh cilantro
Pour the can of coconut milk into a large skillet over heat and stir until is smooth.
Add and stir in Thai green curry paste.
Then stir in ginger and garlic and sea salt and pepper.
When just about bubbling add cauliflower, carrot pieces and onion and let cook for 10 – 15 minutes or until cauliflower florets are just tender.
Then add the baby spinach and chickpeas and cook until the spinach is wilted.
Add the cilantro, stir and serve.
If you want something to mop up the juices serve with mashed potato (mashed with chicken stock).
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