Creamy Vegetable Curry

Mcdougall Recipes

Prep: 20 minutes Cook: 60 minutes

This dish would traditionally be made creamy by the addition of coconut milk. However, because of the saturated fat in coconut milk, it is not one of our recommended foods. You can make a perfectly acceptable substitute with unsweetened soy, rice or almond milk and a bit of coconut extract.

1 ¾ cups vegetable broth

1 onion, chopped

2 carrot, chopped

1 tsp garlic, minced

2 Tbsp curry powder

1 tsp coriander

¼ tsp cayenne

2 cups Yukon gold potatoes, cubed

2 cups green beans, cut in 1 inch pieces

1 15 oz. can tomatoes, chopped

1 15 oz. can garbanzo beans, drained and rinsed

½ cup frozen peas, thawed

½ cup unsweetened non-dairy milk

⅛ tsp coconut extract

Directions at drmcdougall.com

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