Vegetable Curry with Coconut Milk

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet, and it's even better the next day!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 313 Calories

Ingredients

• 1 cup water
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 cups sliced fresh mushrooms
• ½ head broccoli, cut into florets
• ¼ cup ghee (clarified butter)
• 1 large potato, chopped
• 1 medium parsnip, chopped
• ¼ head cauliflower, cut into florets

Recipe Instructions

Step 1

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.

Step 2

Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.

Step 3

Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.