This curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don't even have more pictures for you! But don't worry, you won't need them; dinner will be ready in 30 minutes!
Author: Epicurean Vegan
Serves: 6
Ingredients
2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into ½" pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
¾ tsp garam masala
1 tsp salt
¼ to ½ tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced
Directions
Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes.
In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes.
Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well.
Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes.
Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes.
minutes before serving, fold in the potatoes and mushrooms.
Serve over the rice and top with green onions. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/09/17/coconut-curry-ginger-lime-rice/