Coconut Curry with Vegetables

Serves 4

  • 1 boiling potato (Yukon Gold or white), peeled and cut into ½-inch cubes
  • 1 carrot, peeled and sliced into rounds
  • 1 Serrano or jalapeño chili pepper, split lengthwise (optional)
  • 1/3 cup water
  • 1 container (15 oz) Maya Kaimal Coconut Curry(for club size use about 2 cups)
  • ½ cup frozen peas or green beans
  • Combine the potatoes, carrots, Maya Kaimal Coconut Curry, chili (if using) and water in a medium-sized covered skillet or Dutch oven. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, about 20 minutes. Stir occasionally, and add more water if mixture becomes too thick.
  • Add the peas or beans and simmer another 2 minutes.
  • Serve over steamed rice.



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