Servings: 4 - 5
Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Really quite simple to make and delicious. I made some of the modifications recommended by others - used a whole can of coconut milk, doubled up on the spices, cooked the chickpeas a bit longer. Also, I accidentally bought crushed tomatoes instead of whole ones, so I spooned them in, but they seemed to work fine.
Delicious and so easy! Definitely a keeper
Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?