Asian

Vegetable Coconut Curry takes several minutes to prepare.

Vegetable Coconut Curry takes several minutes to cook.

Vegetable Coconut Curry makes 6 servings.

The ingredients for Vegetable Coconut Curry are:

2 Onions chopped
6 cloves of garlic minced
2 tbsp sugar
2 tbs Tamari
2 tsp curry powder (to taste)
1 bunch broccoli chopped
1 bunch napa cabbage chopped
1/2 head green cabbage chopped
6 large carrots chopped
1 can coconut milk
3 tbsp olive oil
1 tbsp coconut oil (optional)
2 cups uncooked short-grain brown rice

Here is how you make Vegetable Coconut Curry:

Rinse brown rice and cook according to directions in rice cooker. Saute onions and garlic in coconut and olive oil until transluscent in large pan or wok on medium heat. Add cabbage and saute for 5 more minutes. Add carrots and saute for 5 minutes. Add broccoli for 5 minutes. Add napa cabbage for 5 minutes. Then, add coconut milk, curry powder, tamari, and sugar. Stir well and adjust seasonings according to taste preference. (More curry powder for spicier, etc). Let cook until vegetables are at your desired softness/cruchiness! Enjoy! Number of Servings: 6Recipe submitted by SparkPeople user RHYTHMCSTORM.

The nutritional information for Vegetable Coconut Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 469.3

• Total Fat: 23.3 g
• Cholesterol: 0.0 mg
• Sodium: 103.5 mg
• Total Carbs: 60.2 g
• Dietary Fiber: 9.6 g
• Protein: 10.7 g

Vegetable Coconut Curry is Asian cuisine.

The dietary needs meet for Vegetable Coconut Curry is Vegan