Vegetable Coconut Curry

By Hester

Ingredients

• 1 cup onion, minced
• 4 cloves garlic, minced
• Olive Oil, for sauteing
• 1 large carrots, sliced
• 3 cups cauliflower florets
• 4 cups potatoes, cubed and par boiled
• 2 tsp. curry powder
• 1 Tbsp. soy sauce
• 2 cups frozen peas
• 1 cup paneer
• 1/2 cup toasted cashews
• 1 tsp. salt
• 1/4 tsp red chili flakes or to taste
• 1 tin coconut milk
• 1 tsp. garam masala

Preparation

Step 1

In a large skillet saute the onions, garlic, cauliflower, and carrots.

As the vegetables soften add the potato and simmer for another 5 minutes.

Add all the rest of the ingredient and cook together a few more minutes, make sure potato is done.

Serve over a cooked grain, such as millet or rice.