Goan Coconut Vegetable Curry

Serves 4

  • 2 tablespoons vegetable oil
  • 1 cup cauliflower florets
  • 1 cup carrot, cut into sticks
  • ½ cup small diced potato
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • ¼ cup cilantro leaves (optional)
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cauliflower, carrots, and potatoes and sauté until browned lightly in spots.
  • Add the Goan Coconut sauce and partially cover. Simmer for 10 minutes over low heat until vegetables are cooked through. If sauce becomes too thick, add water to thin.
  • Add the peas and simmer a few minutes until hot.
  • Garnish with cilantro if you like. Serve over rice or other grain.

 

 

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