Ingredients
- Zucchini, 2 cup, sliced
Broccoli, fresh, 2 cups
Eggplant, fresh, 2 cup, large cubes
Organic Diced Tomatoes, 3 cups (2 cans)
Yukon Gold Potatoes 4 medium about 2 cups
Carrots, raw, 2 cups
Sweet potato, 2 cup, cubes
Cauliflower, raw, 2 cup
Organic Vegetable Stock, 1.5 cup (I use my homemade veggie bullion and 1.5 cups of water)
Garlic, 4 cloves
Ginger, ground, 1 tsp
Smoked Paprika, 1 tbsp
Ground Corriander, 1 tsp
Ground Cumin, 1 tbsp
Curry Powder 4 Tablespoons
Cornstarch, 1 heaping tablespoon
cayenne pepper (optional)
Almond Breeze Almond Milk, Original, 8 oz or any milk substitute
coconut extract, 1 tbsp
A dash of sugar 1 Tablespoon (to replace the sweetness of coconut milk)
* or use 1 cup of coconut milk (this will change the recipe calorie counts- add 37 calories per serving and 5 grams of fat)
Description
This Is A Delicious Recipe. Not Very Spicy. The Sweet Potatoes And Eggplant Add A Nice Sweetness To It. If You Like It Hotter, Add More Curry Powder And 1/2 T Of Cayenne At The End To Taste.NOTE: The Original Recipe Calls For Coconut Milk. I Don't Use It
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