Hurry Curry Vegetables
1 onion, chopped
3 red potatoes, chopped
2 carrots, chopped
1 cup cauliflower pieces
1 green or red bell pepper, chopped
1 cup frozen or fresh peas
¼ cup fresh cilantro
3 ½ Tbs. curry powder
1 Tbs. peanut oil
¼ tsp. salt
½ cup water
1 can lite Coconut Milk
1 Tbs . arrowroot powder or cornstarch
1. Sauté onion in oil over medium heat until wilted. Add potatoes, carrots, peppers, curry and salt and water. Reduce heat, cover and simmer until potatoes are tender.
2. Turn heat to medium and add cauliflower, cook 10 minutes until tender. Add in peas and cilantro and warm through for another 1-2 minutes. Adjust seasoning.
3. Add arrowroot to ¼ cup of water and dilute until it appears milky. Add coconut milk and stir add to dish and simmer for an additional 5-8 minutes.
4. Without the coconut milk this is a low calorie veggie dish for curry lovers.
Bites of Insights: Curry is a combination of 11-16 different herbs and spices. It is not necessarily hot…it depends largely on who has mixed this curry. Everywhere you travel in India you will taste different curries mixed in their own unique way. Some very hot curries will usually state the “BTU” on the label. I would recommend getting a standard curry and adding your own unique twist to it. I love ginger for instance, so I add more of that to my curry dishes.