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Recipe: Pea & Carrot Coconut Curry Printer Friendly
Categories
All Categories>Side Dishes>Vegetables
Ingredient Qty. Unit
small onion, sauteed 1 Each
curry powder 1 1/2 Tablespoons
salt or to taste 1 Teaspoons
serrano chili, Chopped 1 Each
baby carrots, cut lengthwise 1 Pounds
peas, frozen 1 Cups
water 1/2 Cups
coconut milk, 14.5 oz. can 1 Each
rice or quinoa 1 Each
cilantro, chopped 1 Each
Directions
  1) In large frying pan, saute onion, curry, salt, and chile in a little vegetable oil.
  2) Add carrots, peas, water and coconut milk. Simmer, covered, until carrots are tender.
  3) Serve over cooked rice or quinoa and sprinkle w/cilantro.
Yield Cook Time
Not specified Not specified
Source
Sunset Magazine
Contributed by:
paulee95
Created on:
3/4/2012 1:55:11 PM
Last modified on:
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