The Shop
Recipes
Food
Drinks52
Home52
Community
Watch
Listen
SEARCH
Recipes
Entree
Make Ahead
VEGGIE CURRY WITH COCONUT RICE
by:
Virginie Degryse
March 9, 2016
0
0 Ratings
View
0
Reviews
Photo by Virginie Degryse
Review
View Full Recipe to Save
Serves
5
Ingredients
2
tablespoons
coconut oil
1
large onion, minced
3
garlic cloves, minced
1
piece
1 inch ginger, peeled and minced
1
tablespoon
garam masala
2
teaspoons
ground coriander
1
teaspoon
ground cumin
1
teaspoon
ground tumeric
2
packets
15oz chickpeas, drained and rinsed
1
26oz large can diced tomatoes
1
14oz can coconut milk
1
medium head cauliflower, broken into florets
1
large sweet potato, diced
salt ad pepper
Directions
Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, cauliflower and sweet potato
Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
To make the coconut rice, I just cook basmati rice with coconut milk, it mixes nicely with asian cuisine.
Tags:
Indian
Grains
Vegetable
Chickpea
Coconut
Curry
Milk/Cream
Rice
Make Ahead
One-Pot Wonders
Spring
Summer
See Reviews
See what other Food52ers are saying.
Review
More Great Recipes
Coconut Curry Ramen Noodles
Coconut Curry With Shrimp and Chickpeas
Coconut Curry with Vegetables and Tofu
Coconut Egg Curry
Popular on Food52
This 3-Ingredient Chocolate Cake Is the Only One My Mom Will Make
Plane Food: The Snacky Things (& Creature Comforts) Our Community Never Flies Without
We Planned 5 Nights of Dinner & Dessert (So You Don’t Have To)
Continue After Advertisement
0 Reviews
Write a Review
Back to top
See what other Food52ers are saying.