Curried Vegetables

Makes | 4 servings

Ingredients

• 1 1/2 tbs. extra-virgin olive oil
• 1 tsp. minced fresh ginger root
• 4 cloves garlic, minced
• 1 1/2 tbs. curry powder
• 2 carrots, peeled and sliced on the bias
• 4 stalks of celery, sliced on the bias
• 1 red bell pepper, julienned
• 1 cup green beans
• 1 cup coconut milk
• 1 tbs. chopped cilantro

Directions

1. Heat a sauté pan over medium-high heat, then add the olive oil, ginger, garlic and curry. Cook for one minute, stirring continually.
2. Add in carrots, celery, red peppers and green beans and sauté for five minutes until the carrots and green beans have just softened.
3. Turn heat to low, slowly pour in coconut milk and heat through.
4. Garnish with cilantro to serve.

Photography by: Terry Brennan; Food Styling by: Betsy Nelson