Coconut Vegetable Curry
Cholesterol-free curry.
Ingredients
- 1 Tbsp Canola Oil
- 1 pc Medium Carrots Chopped
- 2 tsp Mild Curry Paste
- 1 tsp Crushed Garlic
- 1 cup Broccoli Florets
- 1 pc Medium Carrots Sliced
- 1 pc Medium Zucchini Sliced
- 8 pcs Baby Squash Quartered
- 1 cup Light Coconut Milk
- 415 g Can Sanitarium Tender Pieces Drained and sliced
- 1/2 tsp Salt
Instructions
- Heat oil in a large frypan. Add onion, curry paste and sauté until golden.
- Add garlic and remaining vegetables. Continue to sauté for 5 minutes or until vegetables are tender.
- Stir through coconut milk, Sanitarium Tender Pieces and salt. Heat through and serve with rice.
NUTRITIONAL INFO
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