Category Archives: coconut milk

Carrot, Cauliflower & Potato Masala

I have begun to love Indian food, the flavors are amazing!  I like how the dishes are satisfying and filling, and no meat is required.  Best of all, the vegetables can be changed, what’s in your fridge- or what you prefer.  This one was with carrots, cauliflower and potatoes.  We usually enjoy our Indian dishes with some naan bread (especially the garlic flavor)!  One day, I’d like to make my own naan…but that’s for another week! 

 Carrot, Cauliflower & Potato Masala
Adapted from: Vegetarian Times Magazine

2 small pieces of ginger, sliced
4 garlic cloves, chopped
1 15 oz can of diced tomatoes
1 tsp cayenne pepper
2 tbsp olive oil
1 onion, chopped
1 yellow bell pepper, diced
3 medium boiling potatoes, cubed
4 carrots, chopped
1 tsp chili powder
3 tbsp curry powder
3/4 lb frozen cauliflower
1/2 cup light coconut milk
1-2 cups of cooked rice
Salt
Pepper

Heat oil in a saucepan over medium heat.  Add onion, garlic and ginger.  Saute for 5 minutes, then add bell pepper, potatoes, carrots and tomatoes (with juice).  Cover and cook for 10 minutes, stirring occasionally.  Meanwhile, in a separate pot, cook rice according to the directions and your liking.  

Next, add cayenne pepper, chili powder and curry powder.  In addition, add frozen cauliflower, 1/2 cup water and coconut milk.  Season with salt  and pepper to your liking.  Simmer for about 15 minutes.  Then add the cooked rice into the saucepan, and simmer for another 5 minutes.

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Butternut Squash Thai Curry

This is a great fall flavor, and fantastic for colder evenings.  Although we had used butternut squash, others can be used.  The heat of the dish can also be varied, depending on how many jalapenos are added.  The coconut milk gives it a creamy warming texture.

Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog

2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste

Heat oil on a large skillet over medium heat.  Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent.  Add squash, and saute for another 5 minutes.  Add broth, bring to boil.  Cover and cook until squash is tender.  Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt.  Simmer uncovered until squash is tender and liquid has reduced (5  minutes).

Meanwhile, cook noodles in a large pot, until tender.  Drain noodles, rinse with cold water, and return to pot.  Then add squash mixture to noodles.  Toss to blend, divide into bowls and sprinkle with cilantro.