Creamy Coconut Milk Jamaican Curry
This creamy and mild yellow curry from a popular New York eatery is totally plant-based and totally nourishing on chilly days.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Spoon
Ingredients
- 1 tablespoon oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 sprigs fresh thyme, finely chopped
- ¼ cup
- Jamaican curry powder
- 1 quart
- vegetable stock
- 2 cans coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups mixed chopped vegetables (such as carrots and broccoli)
- 2 cups cooked rice
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