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| Curried Vegetables |
| 10 Servings |
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| Ingredients |
2 Yellow Squash
2 Zucchini
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
1 Eggplant
1 Onion
1 t Garlic (finely chopped)
1 t Ginger (chopped)
3 t Curry Powder
1 Cinnamon Stick
1 C Coconut Milk
1/2 C Tomato Paste
1 C Heavy Cream |
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| Method |
| Medium dice all vegetables.
Sauté onions.
Add garlic, ginger, cinnamon and curry powder and stir well.
Add coconut milk, tomato paste, heavy cream and vegetables.
Cook down. |
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