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Vegetables in Coconut Curry Sauce (serves 6)

Served December 15, 2007. Source: "Global Kitchen" by Blanche Agassy McCord.

An award winning recipe from Ananda's EarthSong Cafe.

Steam vegetables separately until al dente:

  • 4 cups of broccoli (or cauliflower) florets.

  • 2 medium carrots, peeled and cut into half rounds.

  • 2 zucchini, cut into rounds.

  • 1 red bell pepper, cut into bite size pieces.

  • 1 cup frozen peas.

Set vegetables aside after steaming.

Heat in a medium pot on medium heat:

  • 1/4 cup healthy oil (coconut or olive oil is good).

  • 1 TBL mustard seeds.

When seeds start to pop, add and saute until onion is clear:

  • 1 medium yellow onion, finely chopped.

  • 2 TBL garlic, minced.

  • 1/4 tsp dried crushed chili pepper.

Reduce heat and add the following spices to the onion mixture, cook for another 3 minutes:

  • 2 TBL ground coriander.

  • 1 tsp turmeric.

  • 1 tsp curry powder (mild or hot, your choice).

  • 1 tsp salt (or use Bragg Liquid Aminos).

  • 1/2 tsp powdered cumin.

  • 1/2 tsp ground cardamom.

  • 1/2 tsp ground cinnamon.

  • a pinch of ground clove.

Now add to mixture 1 can of coconut milk (15 oz) then fold in the steamed vegetables and simmer until everything is hot and ready to serve (do not boil the coconut milk). An option is to add 1 TBL of honey.

Serve with rice.