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By bon appétit
Curry Vegetables
Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.
Updated at: Fri, 22 Nov 2024 03:25:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories618.8 kcal (31%)
Total Fat41.4 g (59%)
Carbs51.7 g (20%)
Sugars15 g (17%)
Protein10.8 g (22%)
Sodium466.5 mg (23%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
6 Tbspvirgin coconut oil
divided
6 cupsmixed vegetables
1" pieces, such as zucchini, carrots, cauliflower, eggplant, okra, and/or mushrooms
kosher salt
freshly ground pepper
1 x 2 "turmeric
piece, peeled, finely grated, or 1/2 tsp ground turmeric
2 Tbspcurry powder
preferably Chief or Lalah’s
2 tspground coriander
1onion
medium, finely chopped
2garlic cloves
thinly sliced
1 x 2 "ginger
piece, peeled, finely grated
1habanero chile
Fresno chile, or jalapeño, finely chopped
1 x 13.5 ozcan full-fat unsweetened coconut milk
preferably
1 ½ cupslow-sodium vegetable broth
1 Tbsphoney
1 x 15 ozgreen pigeon peas
can, or other canned or frozen green peas, rinsed
cilantro
chopped
0.5lime
Juice of, optional
roti
or steamed white rice, for serving
Instructions
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Notes
2 liked
0 disliked
Delicious
Special occasion
Spicy
Sweet
