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