Vegetables with Coconut Curry Sauce
Prep Time 20 mins
Cook Time 20 mins
Serves 6
Difficulty N/A
Ingredients
- Sauce:
- 1 cup (250 mL) water
- 1 tsp (5 mL) chicken powder
- 1/2 tsp (2 mL) sugar
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) cornstarch
- 1/2 lb (250 g) cauliflower cut into florets
- 1/2 lb (250 g) broccoli cut into florets
- 1 red pepper, sliced
- 1 can (398 mL) straw mushrooms, drained and rinsed
- 1 can (398 mL) pearl bamboo pith, drained and rinsed
- 2 tbsp (30 mL) vegetable oil
- 2 tsp (10 mL) curry powder (mild, medium or hot)
- Seasoning:
- 1 cup (250 mL) water
- 2 tsp (10 mL) chicken powder
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) sugar
- 1 tbsp (15 mL) cornstarch
- 2 cups (500 mL) Carnation® Evaporated Milk
- 1/2 cup (125 mL) coconut milk
Directions
Step 1:
Preheat oven to 350ºF (175ºC).
Step 2:
Combine all ingredients for sauce and place in large skillet. Heat over medium high and add vegetables. Simmer, covered for 5 minutes or until vegetables are tender crisp. Remove from pan and place in oven proof casserole.
Step 3:
Heat oil in pan over high heat. Add curry powder and cook until fragrant, stirring occasionally, about 1 minute. Add ingredients for seasoning and bring to a boil. Simmer about 2 minutes or until slightly thickened. Pour sauce over vegetables and place in preheated oven. Bake, uncovered until lightly brown, about 10 minutes.
Tip
Increase curry powder to taste.