Curry root vegetables with coconut milk
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
- 2/3 c (150 ml) vegetable oil
- 4 c (900 ml) Arctic Gardens Diced Onions
- 1/4 c + 1 tbsp (75 ml) ginger, chopped
- 2 tbsp (30 ml) curry (mild or medium, to taste)
- 1/2 tsp (2.5 ml) chili or cayenne pepper flakes, to taste
- 2 tbsp (30 ml) garlic, chopped
- 5 c (1.25 l) Arctic Gardens julienned carrots
- 5 c (1.25 l) Arctic Gardens parsnips
- 2 ½ c (625 ml) fresh tomatoes, diced
- 10 c (2.5 l) Arctic Gardens chickpeas , rinsed and drained
- 1/3 c (90 ml) coconut milk
- 10 c (2.5 l) vegetable stock
- 2 ½ c (625 ml) Arctic Gardens quartered zucchinis , chopped
- 2/3 c (160 ml) fresh cilantro, chopped
- 1/3 c (80 ml) lime juice
- Salt and pepper to taste
Preparation
- In a pan, sweat the onions and ginger for 5 minutes, stirring frequently. Add the spices and garlic and cook for 2 minutes, stirring.
- Add carrots, parsnip and tomatoes. Cook for 4 minutes.
- Add the chickpeas, coconut milk and vegetable stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
- Add zucchini, cilantro and lime juice. Continue cooking for 5 minutes.
- Serve the curry with basmati rice or riced cauliflower. Garnish with fresh cilantro (optional).
*If necessary, thicken the mixture with cornstarch.
