Coconut Vegetable Curry

Name: Coconut Vegetable Curry
Ingredients: 1 tablespoon olive oil; 1 med. onion, diced; 1 tablespoon curry powder; 2 cloves garlic, minced; 1 teaspoon ginger, minced or grated; 1 cup broccoli florets; 1 cup cauliflower florets; 2 carrots, sliced; 1 large zucchini, sliced; 1 cup chickpeas; 1 cup light coconut milk; 1 tablespoon soy sauce; 1/2 teaspoon Sirracha (optional)

13 ingredients

1 steps

Ingredients

1 tablespoon olive oil
1 med. onion, diced
1 tablespoon curry powder
2 cloves garlic, minced
1 teaspoon ginger, minced or grated
1 cup broccoli florets
1 cup cauliflower florets
2 carrots, sliced
1 large zucchini, sliced
1 cup chickpeas
1 cup light coconut milk
1 tablespoon soy sauce
1/2 teaspoon Sirracha (optional)

Directions

1

{"0":"1. Heat oil in a lg. skillet and saute onion at med-high heat until it becomes light and translucent. Add the curry powder, garlic, and ginger and continue sauteing for 1 minute. Add the other vegetables and continue sauteing for another minute.","2":"2. Add the rest of the ingredients and bring to a simmer. Reduce heat to low, cover, and allow to cook slowly for 5-10 minutes until the vegetables are soft.","4":"3. Taste and adjust seasonings if additional flavor and\/or heat is desired. Serve over brown rice, couscous or quinoa or with naan."}