Coconut Curry with Fall Vegetables
Serves 4
- 1 tablespoon vegetable oil
- 1 clove garlic, finely chopped
- 1 small onion, finely chopped
- 1 inch piece fresh ginger, peeled and minced
- 1 tablespoon ground turmeric
- 1 tablespoon mild curry powder
- 3 cups bite-sized fall vegetables (broccoli, cauliflower, squash, etc.)
- 1 can coconut milk
- 2 cups water
- 1/3 cup roughly chopped fresh cilantro
- Salt and pepper to taste
- Dried chili flakes to taste (optional)
Directions:
