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* Maya Kaimal Coconut Curry
- ½ cup frozen peas or green beans
- Combine the potatoes, carrots, Coconut Curry Sauce, 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.
* If using our 30 oz. Costco container, use about half.