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Categories:
onion garlic ginger vegetable coconut milk carrot red pepper handful green beans potato ground cumin cayenne pepper turmeric curry powder cilantro peanuts
Viewed: 53 - Published at: 8 years agoIngredients
- 1/4 onion
- 3 garlic cloves
- 1 tbsp ginger
- 1/2 cup vegetable or chicken broth
- 1/2 cup coconut milk
- 1 small shredded carrot
- 1/2 red pepper, julienne cut
- 1 handful green beans
- 1/2 potato, peeled and cut into small chunks
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp curry powder
- 2 tbsp chopped cilantro
- 1/2 cup peanuts
Method
- Cut and julienne all vegetables.
- Put ginger and garlic cloves into a processor and finely chop.
- Heat olive oil and a little bit of butter and cook onions until translucent, about 5 minutes.
- Add in ginger and garlic mixture and cook another minute.
- Add in chicken broth and coconut milk.
- Cover and simmer about 3 minutes.
- Add in all the spices (cumin, cayenne, curry, turmeric, salt and pepper) and let simmer all together for another few minutes.
- Add in potatoes, cover, and cook a few more minutes until you can pierce the pieces with a fork.
- Add in the rest of the vegetables and cook until done.
- Then add in cilantro and peanuts and cook an additional 2 minutes.
- Add mixture on basmati or white rice.
- Enjoy!
