Indian Curried Vegetables in Coconut Milk

This quick, simple, healthy dish is very rich in flavour… and is guaranteed to change the way you look at at vegetables.
Cooking Time: Approximately 30 minutes

• 1 onion, chopped
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 green chilli, seeded
• 1 tbsp vegetable oil
• 1 tsp turmeric
• 1/2 tsp coriander
• 1 tsp cumin
• 1 tsp curry
• 2 tablespoons of sweet mango chutney
• 1/2 cauliflower, chopped
• 1 potato, cubed
• 1 broccoli, chopped
• 1 cup of whole mushrooms
• 1 carrot, sliced
• 1 cup coconut milk
• 1/2 tsp salt, or to taste

In a large skillet, sautee the onion. Then, add the spices to the skillet. Allow to cook for a minute or two, stirring frequently.
Add the potatoes, coconut milk and two tablespoons of sweet mango chutney. Stir well. Season generously with 1/2 teaspoon salt, or to taste.
Cover and allow to cook for at least 20 minutes. After this, add the vegetables and allow them to cook for about 5 minutes, longer if you prefer your vegetables less crunchy.



Serve over rice if desired. I served this over basmati rice.