Vegetable Coconut Curry
- Heat oil in saucepan set over medium heat; sauté onion, garlic and ginger for about 3 minutes or until fragrant and softened. Add carrots and potatoes; sauté for about 2 minutes or until well combined.
- Stir in broth, coconut milk and curry paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until carrots and potatoes are tender. Stir in chopped cilantro, soy sauce and vinegar. Serve with rice. Garnish with cilantro leaves.
Tip: Make this dish gluten free by omitting or replacing the soy sauce!
Cooking Method: Sauté / Pan Fry
World Cuisine: Indian
Product: Olive Oil