Creamy Coconut Curried Vegetables

Servings

4

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Heat Level

Green pepperGray pepperGray pepper

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Prep Time

10 min

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Cook Time

15 min

For a change from chicken, this vegetable medley tastes great. Made with our delicious Pasanda Cooking Sauce, its sweet coconut flavour will make it a new family favourite!

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Ingredients

  • 1 tbsp oil
  • 1 medium onion, sliced
  • 2 large carrots, sliced
  • 1 ½ cups cauliflower florets
  • 2 baby eggplants or zucchini, sliced in rounds
  • 1 jar of Patak’s® Pasanda Cooking Sauce
  • 2 tbsp of Patak’s® Mild Curry Spice Paste
  • 1 cup green beans
  • 1 cup peas
  • Fresh mint or coriander, chopped (garnish)
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Recipe calls for

Mild Curry Spice Paste

Paste mild curry spice

Pasanda Sauce

Sauce pasanda
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Instructions

  1. In a large pan, heat the oil on medium. 
  2. Add the onion, carrots, cauliflower and eggplant. 
  3. Sauté for 5 min, or until tender. 
  4. Add the Patak’s® Pasanda Sauce and Patak’s® Mild Curry Spice Paste. Stir and simmer for 5 min. 
  5. Add the green beans and peas. 
  6. Simmer until the green beans are tender. 
  7. Serve on a bed of warm rice. Garnish with fresh mint or coriander.
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