Spicy coconut curry

Name: Spicy coconut curry
Cuisine: American
Ingredients: 1 can baby corn; 1 can diced tomatoes; 1 cup diced onion; 1 cup diced celery; 1 cup diced carrot; 1/2 cup frozen peas; 1 cup diced cauliflower; 1 cup diced broccoli; 2 tbsp minced garlic; 1 can garbanzo beans (chickpeas); 1/2 cup green lentil; 2-3 tbsp mild curry paste (pataks); 2 tbsp Thai chili paste (or diced fresh jalapēno); 1/2 can coconut milk; Optional; 1 cup quartered mushroom; 1 cup quartered baby potatoes; Diced chicken breast or thighs (and cooked)

Amanda K @mandkyeg

Spicy coconut curry

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Ingredients

1 canbaby corn
1 candiced tomatoes
1 cupdiced onion
1 cupdiced celery
1 cupdiced carrot
1/2 cupfrozen peas
1 cupdiced cauliflower
1 cupdiced broccoli
2 tbspminced garlic
1 cangarbanzo beans (chickpeas)
1/2 cupgreen lentil
2-3 tbspmild curry paste (pataks)
2 tbspThai chili paste (or diced fresh jalapēno)
1/2 cancoconut milk
Optional
1 cupquartered mushroom
1 cupquartered baby potatoes
Diced chicken breast or thighs (and cooked)

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Steps

1

Dice veggies, in large soup pan add all veggies except diced tomatoes. On med-low heat cook veggies for about 10-15 mins until they start to soften
2

Add curry paste and coat the veggies. Let cook for another 10-15 mins
3

Add beans and or meat. Mix well
4

Drain most of the liquid from the diced tomatoes then add tomatoes to pot stir well
5

Add coconut milk and chili paste or jalapenos. Stir well and less simmer for 20 mins.
6

Serve hot, best over rice