Vegetables in coconut curry sauce.
Steamed vegetables folded into a tasty curry sauce.


Global Kitchen, a cookbook from The Expanding Light, is available at The Expanding Light Boutique

Preparation time: 20 minutes
Cooking time: 50 minutes


Serves: 6
All Year

Steam vegetables separately until al dente:
    1 head of cauliflower florets (about 4 cups)
    2 medium carrots, peeled and cut into half rounds
    2 zucchini, cut into founds
    1 red bell pepper, cut into half strips
    1 cup frozen peas

Set aside.

Meanwhile, melt in a medium sized pot:
    ¼ cup canola oil or peanut oil
    1 tablespoon mustard seeds

When seeds start to pop, add and sauté until onion is translucent:
    1 medium onion, minced
    2 tablespoons garlic, minced
    ¼ teaspoon dried crushed red chile pepper

Add spices and mix and cook for 3 minutes on low heat:
    2 tablespoons ground coriander
    1 teaspoon tumeric
    1 teaspoon curry powder
    1 teaspoon salt
    ½ teaspoon powdered cumin
    ½ teaspoon ground cardamom
    ¼ teaspoon cinnamon
    pinch ground cloves

Add and simmer (do not boil):
    2 cups coconut milk (use 1 can of pure coconut milk, 14 fl. oz.)

Fold in:
    Steamed vegetables
    1 tablespoon honey (optional)

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