Coconut Curry Vegetables (Légumes au curry et à la noix de coco)

Légumes au curry et à la noix de coco, or Coconut Curry Vegetables, is a flavorful and aromatic dish from Malagasy cuisine. This dish is a perfect combination of vegetables, coconut milk, and curry spices, creating a delicious and satisfying meal.

Coconut Curry Vegetables (Légumes au curry et à la noix de coco)

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 cup cauliflower florets
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the curry powder, turmeric, cumin, and coriander, and cook for 1-2 minutes to toast the spices.
  4. Add the sliced red bell pepper, green beans, and cauliflower florets to the pan, and stir to coat the vegetables with the spices.
  5. Pour in the coconut milk, and season with salt and pepper. Bring the mixture to a simmer.
  6. Cover the pan and let the vegetables cook for about 15-20 minutes, or until they are tender but still crisp.
  7. Once the vegetables are cooked, remove the pan from the heat and serve the Coconut Curry Vegetables hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
5g
Fat
12g

Supplies

Large pan Cooking spoon Cover for the pan

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving Suggestions: Serve the Coconut Curry Vegetables over steamed rice or with naan bread for a complete and satisfying meal.

Tips & tricks

Tips: Adjust the level of spiciness by adding more or less curry powder according to your preference.

Cost

$10