Here's what you need to make this yummy, vegetable-filled dish!
1 head of cauliflower
1/4 head of cabbage
1/2 of an orange, yellow or red bell pepper
1-2 cups sugar snap peas
2 Tbs chicken-style seasoning
2 Tbs curry powder
1 can of coconut milk
Start by dicing the potato and onion. I like to do larger pieces for this dish. I toss the diced pieces into an electric skillet or cast iron pot or skillet--they all work! Add about 4 cups of water and the chicken style seasoning and curry. Let it simmer while you cut up the carrots and cauliflower, adding them to the pan as you get them ready. Next, dice and add the cabbage and pepper. Add about a teaspoon of salt and a can of coconut milk.
The potato and seasonings will mix with the coconut milk to make a nice, creamy sauce. Mmm! When the sauce starts to thicken, add the snow peas--they don't take long to cook!
Serve the curry over brown rice or couscous--or whatever your family likes! Speaking of which, the list of veggies above is totally flexible! I love making curry when I need to use up the veggies in the fridge. Other great additions are sweet potato, frozen peas, mushrooms, green beans, zucchini... You can also tweak the amounts of each vegetable, depending on what you like and what you have available.
I hope you try it! It's definitely a staple around our house!