Coconut Carrot Curry is creamy with a little bit of natural sweetness met with a touch of spice. Serve this vegetable curry with cauliflower rice, rice, or lentils. Feel free to mix and match with your vegetables as well! All you need is an immersion blender, food processor, or blender.

Ingredients

Coconut Carrot Curry

• 1 can lite coconut milk
• 3-4 carrots, tops removed and cut in long quarters
• 1 Tbs curry powder
• 1/2 Tbs cumin
• 1 tsp ground ginger
• Salt & black pepper to taste
• Olive oil
• 1 can garbanzo beans, drained & rinsed
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1/2 yellow squash, diced
• 1 small bell pepper, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup red cabbage, chopped
• 1 Tbs red curry paste

Directions

1. Begin by preheating the oven to 400ºF.
2. Prepare your carrots and transfer them to a baking sheet.
3. Lightly drizzle the carrots with a splash of olive oil and rub it into the carrots.
4. Place carrots in the oven and bake for 25-30 minutes or until they begin to crisp and soften.
5. Meanwhile, prepare your remaining vegetables.
6. In a skillet, heat 1 Tbs olive oil on high heat. Begin sautéing the onions and garlic.
7. Cook for 2-3 minutes or until onions are translucent and garlic is fragrant.
8. Add the curry paste to the vegetables.
9. Then, add the bell pepper, squash, and cabbage. Stir together for 7 minutes.
10. Set the heat to low and add the garbanzo beans and mushrooms.
11. Cover the skillet and keep on very low.
12. By this point, your carrots should be ready.
13. If you are using an immersion blender, transfer the carrots to a medium stovetop pot and about 1/4 cup of coconut milk. Gradually blend the coconut milk, remaining seasonings, and carrots together until thick and smooth
14. If you are using a food processor or blender, simply add the carrots, coconut milk, and remaining seasonings to the appliance and blend together until smooth.
15. When your coconut carrot curry sauce is done, transfer it to the cooked vegetables and allow it to simmer together for another 10-15 minutes or until vegetables are fully cooked.
16. Serve with cauliflower rice, rice, or lentils with naan bread and enjoy.

Nutrition Information

Nutrition Disclaimer

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