COCONUT CURRY WITH VEGETABLES

COCONUT CURRY WITH VEGETABLES

Serves 6

• 2 boiling potatoes (Yukon Gold or white), peeled and cut into ½-inch cubes
• 2 carrots, peeled and sliced into rounds
• 1 serrano or jalapeño chili pepper, split lengthwise (optional)
• 1/3 cup water
• 1 jar (24 oz) Maya Kaimal Coconut Curry 
• ½ cup frozen peas or green beans

• Combine the potatoes, carrots, Maya Kaimal Coconut Curry, chili (if using) and water in a medium-sized skillet. 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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