By Caitlin Howard
Finely chop the onion and mince the garlic cloves.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the curry powder to the pan and stir for about 1 minute to release its flavors.
Pour in the can of coconut milk and stir well with the onion mixture. Allow it to come to a gentle simmer.
Add the mixed vegetables (cauliflower, carrots, peas) to the pan. Stir to combine and coat the vegetables with the curry sauce.
Season with salt to taste. Cover and let the vegetables simmer in the sauce for about 10 minutes, or until they are tender.
Meanwhile, heat the cooked rice if necessary. Serve the vegetable curry over the warm rice.
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This Vegetarian Main Course Indian Inspired recipe is ready in 30 minutes and features coconut milk, mixed vegetables (cauliflower, carrots, peas), curry powder and other delicious ingredients. Contains 380 calories total.
Finely chop the onion and mince the garlic cloves.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the curry powder to the pan and stir for about 1 minute to release its flavors.
Pour in the can of coconut milk and stir well with the onion mixture. Allow it to come to a gentle simmer.
Add the mixed vegetables (cauliflower, carrots, peas) to the pan. Stir to combine and coat the vegetables with the curry sauce.
Season with salt to taste. Cover and let the vegetables simmer in the sauce for about 10 minutes, or until they are tender.
Meanwhile, heat the cooked rice if necessary. Serve the vegetable curry over the warm rice.
Calories per Serving: 380
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