Wednesday, January 20, 2016

Vegetable Korma Soup

1tbs coconut oil
2 cups diced potatoes
1onion, chopped
3cloves garlic
1cup sliced carrots
1small bag frozen corn
1 cup chopped spinach
2cans light coconut milk
1cup water
1cup rice milk
1tsp red curry paste
2tsp curry powder
1 tsp salt
1tsp parsley 

Sauté potato, onion, garlic, and carrot in oil on medium heat until soft. 

Add coconut milk, water, and rice milk. Add all seasonings and bring to a boil. 

Add frozen corn and continue to heat until at a boil. 

Reduce heat and simmer for 10 minutes.

Serve with basmati rice. 

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