Vegetable Curry

16 ingredients
9 steps

Ingredients

  • 3 cups broccoli florets
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 3 carrots
  • 14 cup butter or 14 cup margarine
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 1 12 tablespoons curry powder
  • 12 teaspoon salt
  • 14 teaspoon cayenne pepper
  • 1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
  • 12 cup coconut milk
  • 12 lb small fresh green beans
  • hot cooked rice (basmati)
  • roasted peanuts (to garnish)

Directions

  1. 1
    Cook the broccoli in boiling water to cover for 3 minutes (or you can steam in vegetable steamer until crisp-tender); drain and set aside.
  2. 2
    Cut the bell peppers into thin strips; slice the carrots into thin slices.
  3. 3
    Melt the butter in a large skillet over medium heat; add in onion; stir/saute until tender.
  4. 4
    Stin in flour and the next 3 ingredients.
  5. 5
    Cook and stir constantly for 1 minute.
  6. 6
    Gradually stir in broth; bring to a boil.
  7. 7
    Lower heat and simmer, stirring constantly, for 8 minutes or until thickened.
  8. 8
    Stir in broccoli, bell peppers, carrot, coconut milk, and green beans; cook and stir constantly for 3-5 minutes or just until vegetables are crisp-tender.
  9. 9
    Serve over rice; garnish with peanuts.

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