Creamy Coconut Curried Vegetables
Mix in a little India
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion sliced
- 2 large carrots, sliced
- 1 1/2 cups cauliflower florets
- 2 baby eggplants or zucchini, sliced in coins
- 1 cup green beens
- 1 cup green peas
- 1 jar of Patak's Pasanda Sauce
- 1-2 tbsp of Patak's Mild Curry Paste
- fresh mint or cilantro
Instructions
- Add vegetable oil to a large hot frying pan.
- To frying pan, add onion, carrots, cauliflower, and eggplant. Stir fry vegetables for 5 minutes or until vegetables are tender.
- Add full jar of Patak's Pasanda Sauce and 1-2 tablespoons Patak's Mild Curry Paste. Stir and mix into vegetables and simmer over medium heat for 5 minutes.
- Add green beans and peas. Let simmer until green beans are tender.
- Serve vegetables over a bed of rice. Sprinkle with fresh mint or fresh cilantro. Serve!
Notes
http://www.echoesoflaughter.ca/2013/12/creamy-coconut-curry-vegetables.html
