Green Curried Vegetables

• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 small zucchini, sliced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 bunch cilantro, rinsed and coarsely chopped, about 1 cup
• Fresh ginger, 1-inch coarselychopped
• 1 jalapeno, seeded
• 2 cloves garlic
• 1/2 cup chopped onion
• 1 tablespoon lime juice
• 1/2 cup chicken stock
• 1 cup unsweetened coconut milk
• Salt and pepper

1. Bring a large pot of water to a boil and generously season with salt.
2. Add in carrots and potatoes and simmer 4 minutes.
3. In a small skillet heat cumin and coriander until aroma is released.
4. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice.
5. Blend until it forms and paste.
6. Add 1 to 2 tablespoons of water if necessary.
7. Add broccoli and cauliflower to boiling water and cook for 1 minutes.
8. Stir in zucchini and simmer for 1 minute.
9. Drain vegetables and return to pot.
10. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste.
11. Bring to a simmer and serve with basmati rice.

carrots, potatoes, broccoli florets, cauliflower florets, zucchini, cumin, ground coriander, cilantro, fresh ginger, garlic, onion, lime juice, chicken stock, unsweetened coconut milk, salt

Taken from www.foodnetwork.com/recipes/green-curried-vegetables-recipe.html (may not work)