This curry is sure to be a hit with anyone who enjoys an extra kick of flavor at dinnertime.
Serves 4
- 1 tbsp. olive oil
- 2 medium onions, chopped (2 cups)
- 2 tbsp. unbleached all-purpose flour
- 1 cup low-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp. curry powder
- 1 cup sliced carrots
- 1 cup diced red bell pepper
- 1 cup peeled, cubed sweet potato
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 tbsp. chopped fresh mint
Directions
In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes.
Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.
(29 votes, average: 3.79 out of 5)
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