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  • Chef D.Arthur

Vegetable Curry




Ingredients

· 2 tbsp. olive oil, divided

· 1/2 cup butternut squashed, peeled and cut into small cubes

· ½ cup carrots, cut into small cubes

· 1 medium red onion, sliced

· 1 medium red bell pepper, sliced

· 1 Shallot, sliced

· 2 Garlic cloves, chopped

· 1 tbsp. cumin

· 1 tbsp. curry powder

· ½ tsp. ground cinnamon

· 1 – 14.5 oz. can diced tomatoes

· 1 – 32 oz. container chicken stock

· Sea salt (to taste)

· Black pepper (to taste)

· 2 tbsp. red curry paste

· 1 – 13.5 oz. can coconut milk, heated

· 1 tbsp. lime juice

· ½ cup canned black beans, rinsed & drained

· 1 cup kale, chopped finely

· Served w/ Rice of your choice or a thin noodle like angel hair



Instructions

· In a large Dutch oven, heat 1 tbsp. of olive oil on medium high heat.

· Add butternut squash and carrots. Sauté 2 -3 minutes.

· Add additional tbsp. of olive oil. Mix in onions, bell pepper, shallot, and garlic. Sauté 2 minutes.

· Mix in cumin, curry powder, cinnamon and diced tomatoes. Bring to a simmer, 3 – 4 minutes.

· Add chicken stock. Bring to a simmer, 3 – 4 minutes. Salt and pepper to taste.

· Stir in curry paste and reduce heat to medium. Place on lid and let simmer for 10 minutes.

· Stir in coconut milk, lime juice, and black beans. Let simmer and additional 5 minutes.

· Mix in kale. Cook until tender, 8 – 10 minutes. Serve.



Prep Time: 10 minutes

Cook Time: 35 - 40 minutes

Serving Size: 4 – 6

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