Coconut Vegetable Curry

The Record’s “Recipe of the Week”:
Coconut Vegetable Curry by Catherine Keeney

13.5 oz. can coconut milk (can use light coconut milk, if desired)
14.5 oz. can diced tomatoes in juice, undrained
2 T. Indian curry powder
1/2 lg. head cauliflower, broken into florets
4 lg. carrots, peeled and sliced on diagonal
2 sm. zucchini, cut into wedges
1 Vidalia onion, peeled and cut into chunks
1 baking potato, peeled and cut into chunks
Shredded coconut for garnish (optional)

Combine the coconut milk, diced tomatoes with juice, and curry powder in a large saucepan and stir together. Bring to a boil over medium heat, then reduce to medium-low heat.

Add all of the vegetables and stir to mix well. Cook 30-45 minutes, or until the vegetables are tender.

Serve over hot cooked rice. Garnish with shredded coconut.


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