Ingredients:
- 1 ½ cups Frontera coconut milk
- ½ cup vegetable stock
- 3 cloves garlic, finely diced
- 1 red onion, finely diced
- 1 carrot, finely diced
- 1 red bell pepper, roasted and cleaned
- 1 t. curry powder
- salt, to taste
Directions:
Sauté onion until translucent. Add garlic, carrot, red pepper, curry powder and sauté until soft. Deglaze with vegetable stock. Immediately add coconut milk. Simmer for 20 minutes. Puree mixture thoroughly using a blender. Add salt to taste. Add desired vegetables and simmer for 15 mins. Serve with steamed basmati rice.
Adam Glick
Professional Chef |
