Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons oil
  • 1 medium onion (chopped)
  • 1 head cauliflower (chopped)
  • 3 medium carrots (peeled and chopped)
  • 2 zucchini (split lengthwise and then sliced)
  • 10-15 ounces Indian sauce (jar pre-made )
  • 14 ounces coconut milk (*)
  • salt and pepper (to taste)

Instruction

  • Heat oil over medium heat. When it is shimmering but not smokey, add chopped onions.
  • While the onions cook, chop the cauliflower. See photos. Make sure the florets are roughly similar in size. Add the cauliflower to the onions and stir.
  • Peel and chop the carrots and add to the pot and stir.
  • Split the zucchini lengthwise then slice. Add to the pot and stir.
  • Add the Indian sauce and the coconut milk to the pot. Bring to a boil, then lower the heat to medium low. Cover and simmer for 20-30 minutes, or until the vegetables are tender. Season with salt and pepper.
  • Serve hot with rice.