Vegetable Curry with Coconut Milk

Name: Vegetable Curry with Coconut Milk
Total time: 55
Yield: 6
Ingredients: ¼ cup ghee (clarified butter); 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon curry powder; 1 (14 ounce) can coconut milk; 2 large carrots, chopped; 1 large potato, chopped; 1 medium parsnip, chopped; ½ head broccoli, cut into florets; ¼ head cauliflower, cut into florets; 2 cups sliced fresh mushrooms; 1 cup water

Recipe by jowolf2 from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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¼ cup ghee (clarified butter)
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1 medium onion, chopped
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3 cloves garlic, minced
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1 tablespoon curry powder
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1 (14 ounce) can coconut milk
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2 large carrots, chopped

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1 large potato, chopped
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1 medium parsnip, chopped
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½ head broccoli, cut into florets
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¼ head cauliflower, cut into florets
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2 cups sliced fresh mushrooms
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1 cup water

Instructions

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.