Vegetable Coconut Curry

Recipes from the Kitchen Decoded Cookbook, in stores November 2014

Serves 4–6

Helpful Tools: 6–8 quart cast iron or cladded stainless steel pot, zester, chef’s knife, vegetable peeler, colander

Wine Paring: Fruity Rose

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, cut into ¼ inch half rounds
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 1 zucchini, halved and chopped
  • 1 cup cauliower (about ¼ of a head), cut into oret
  • 1 bell pepper, large dice
  • 1 sweet potato, peeled and diced
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 can (12-ounce) coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon curry powder
  • ½ – ¾ teaspoon cayenne pepper (depending on how hot you like it)
  • salt and pepper to taste

INSTRUCTIONS

  1. In a stock pot over medium heat, add olive oil. Next, add onion, garlic, and ginger. Sauté for 2 minutes, just until fragrant.
  2. Add in the zucchini, cauliflower, sweet potato, chickpeas, coconut milk, vegetable stock, brown sugar, curry powder, cayenne pepper, and bring to a boil.
  3. Cover pot, reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Serve over rice.

*TRICK: Swap in your favorites veggies like spinach, green beans, tomatoes, broccoli, or carrots. Cut vegetables should total 4 cups.

HELLO! Canada magazine is available for your tablet and smartphone. Get HELLO! Canada, PEOPLE, Vanity Fair and over 100 more of the world’s best magazines for one low monthly price at Texture by Next Issue. CLICK HERE to sign up for a free trial.