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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Whenever I’m craving a ton of vegetables, this is my favorite dish. It’s perfect for summer when I don’t want to spend a lot of time in the kitchen. It’s easy healthy and delicious, what more could you want? Made with Masala Mama’s Coconut Curry, in which onions have already been simmered down, spices roasted, and the curry has a nice tang from tamarind – it’s easy peasy lemon squeezy!
—MasalaMama
Ingredients
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1 jar
Masala Mama Coconut Curry Simmer Sauce https://food52.com/shop...
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2 tablespoons
ghee or oil
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2
waxy white potatoes, such as Yukon Gold, washed, peeled, and chopped
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2
medium carrots, peeled and chopped
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1
red bell pepper, chopped
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½
head of cauliflower, cut into florets
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¾ cups
coconut milk, more for a creamier curry
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½ teaspoons
red pepper flakes, more for additional heat (optional)
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1 cup
French green beans, ends trimmed and cut into 1 inch pieces
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Salt and pepper
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Mama's Perfect Basmati Rice, https://food52.com/recipes...
Directions
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Heat oil over medium-heat in a large skillet. Add the potatoes, carrots, red pepper, and cauliflower. Sauté for about 5 minutes or until the vegetables begin to soften.
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Stir in the Coconut Curry Simmer Sauce*, coconut milk, and red pepper flakes. Cover the skillet with a lid and simmer for 10 minutes or until the veggies are tender.
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Add the green beans and cook for another couple of minutes, until they are cooked but still crunchy.
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Adjust salt to taste and serve with rice or Indian Naan.
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