To Winter Vegetable Coconut Curry

The flatmate and I made a big pot of coconut curry the other day. She sent me the recipe and that same day my mind was already set on making it. Not to mention we had enough of the ingredients on hand that we didn’t have to venture out into the cold February weather. This better be the last bit of freezing temperatures, my bones can’t take it anymore. Anyone else suffering from cold weather depression?!? I am a firm believer that our apartment is way colder on the days when home cooking and baking don’t happen. This is my excuse to spend lots of time in said kitchen.

Now this is a sweeter curry, not to much spice to it at all – thus we ended up seasoning each of our own bowls with Garam masala and paprika post the cooking of it. You can do the same, or keep it how it is. If I had turmeric or curry powder on hand when I made this I probably would have thrown some of that into the pot as well.

Winter Vegetable Coconut CurryRecipe adapted from Chocolate and Zucchini 
Ingredients:
2 1/2 pounds mixed cold weather vegetables (we used 1/2 lb carrots, 1 lb potato, and 1 lb butternut squash)
2 tablespoons cooking oil
1 medium onion, finely sliced
1 tsp fine sea salt
4 cloves garlic
1/4 teaspoon ground cinnamon
13 1/2 ounces coconut milk
1/2 cup water
freshly ground black pepper
brown rice for serving
chutney, for serving –> we used a pineapple pear homemade jam that one of our friend’s mom made
Garam masala and paprika to add later to your liking if you want some spice

Directions:
Cut the vegetables into bite-size cubes
Heat the oil in a thick-bottomed pot with a lid, such as a Dutch oven (we don’t have a Dutch oven so just used a big pot that has a lid – lid is crucial for simmer time).
Add the onions and salt, and cook for 3 minutes, stirring frequently, until softened. Add the garlic and cinnamon, and cook for 1 minute.
Add the vegetables, pour in two thirds of the coconut milk and 1/2 cup water, and stir. Cover, bring to a low simmer, and cook for 30 minutes, stirring every now and then, until the vegetables are soft.
Stir in the remaining coconut milk, cook for another minute or two, sprinkle with black pepper, and serve, with brown rice and chutney/jam if you like.

Cheers

n(&A) –> the flatmate (:

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2 thoughts on “To Winter Vegetable Coconut Curry

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