Friday, May 26, 2006

Coconut Curry


I have had a can of lite coconut milk sitting in my cabinet forever and decided to put it to use.

I sauteed orange and yellow peppers and cauliflower in a little canola oil. Then I poured in the can of coconut milk, added sliced organic sweet potatoes and extra-firm tofu, salt and pepper, Bragg's sauce, and some spices like cumin, coriander, paprika, and chili powder. I covered and cooked this for about 30 minutes.

This dish went well with Indian roti bread.

4 comments:

KleoPatra said...

Nice, VeganDoc! In looks and I'm sure taste - yum!

lonna said...

I've never had the courage to make a coconut milk based curry at home, but I love to eat them when I'm out. Maybe when my little gets a little older. But this looks great.

funwithyourfood said...

Hi there VeganDoc!
My name's Teddy and I found you through Kleo's blog. Nice to 'meet' ya! I loove coconut milk. It actually tastes delish in coffee. Be stopping by again later.


Teddy

Vegan Knitting said...

Delicious! We love making coconut milk curries.