By Caitlin Howard
If not already done, cook rice according to package instructions or until it reaches desired texture. Keep warm.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until translucent.
Add the garlic and sauté for another minute until fragrant.
Add the mixed vegetables to the pan. Stir to coat with the oil and sauté for 5-7 minutes until they start to soften.
Stir in the curry powder and cook for 1-2 minutes to allow the spices to bloom.
Pour in the coconut milk, stir well, and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the vegetables are tender and the curry sauce has thickened slightly.
Season with salt and black pepper to taste.
Serve the vegetable curry over the cooked rice, and enjoy!
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This Vegan Vegetarian Main Dish Asian recipe is ready in 30 minutes and features Mixed vegetables (e.g., carrots, peas, bell pepper), Coconut milk, Curry powder and other delicious ingredients. Contains 350 calories total.
If not already done, cook rice according to package instructions or until it reaches desired texture. Keep warm.
Peel and finely chop the onion and garlic.
Heat the olive oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until translucent.
Add the garlic and sauté for another minute until fragrant.
Add the mixed vegetables to the pan. Stir to coat with the oil and sauté for 5-7 minutes until they start to soften.
Stir in the curry powder and cook for 1-2 minutes to allow the spices to bloom.
Pour in the coconut milk, stir well, and bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the vegetables are tender and the curry sauce has thickened slightly.
Season with salt and black pepper to taste.
Serve the vegetable curry over the cooked rice, and enjoy!
Calories per Serving: 350
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