By Caitlin Howard
If using, finely chop the onion. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.
Add the mixed vegetables to the pan and sauté for about 5 minutes, stirring occasionally, until they start to soften.
Stir in 1 tablespoon of curry powder and cook for about 1 minute until fragrant.
Pour in 400 ml (1 can) of coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
Season the curry with salt to taste.
Heat the cooked rice in the microwave or a separate pan if necessary.
Serve the vegetable curry over the hot rice and enjoy!
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This Vegetarian Main Course recipe is ready in 25 minutes and features coconut milk, mixed vegetables (carrots, peas, potatoes), curry powder and other delicious ingredients. Contains 450 calories total.
If using, finely chop the onion. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.
Add the mixed vegetables to the pan and sauté for about 5 minutes, stirring occasionally, until they start to soften.
Stir in 1 tablespoon of curry powder and cook for about 1 minute until fragrant.
Pour in 400 ml (1 can) of coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
Season the curry with salt to taste.
Heat the cooked rice in the microwave or a separate pan if necessary.
Serve the vegetable curry over the hot rice and enjoy!
Calories per Serving: 450
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