Quick Curry

Serves: 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Heat a 1 1/2-quart skillet. Add the oil. Add the ginger, cumin, and mustard seeds. When the seeds pop, add the potatoes and cauliflower, browning slightly. Next add the turmeric, coriander, curry, sugar, and salt. Sauté a minute or two longer.

Combine the tomato paste and coconut milk; add to the vegetables along with the beans. Continue simmering until the vegetables are fork-tender, then add the chopped cilantro.

Serve over rice with chapatis.

Recipe by Mary Martha Shaw, former PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: cauliflower, coconut milk, cruciferous vegetables, curry, garbanzo beans

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