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The aromas from India often blend with memories from my travels in my kitchen. I came up with this veggie curry when I wanted to taste those faraway flavors while using veggies from my garden. The coconut milk wraps everything in a creamy sweetness that wins over even the biggest skeptics of plant-based dishes.
Flavors That Take You Places
What gets me about this curry is how perfectly the mild veggies match with spices that dance on your tongue. My creamy sauce covers each veggie with a fragrant layer. I love seeing people's faces light up when they first try this colorful dish.
Treasure Basket Ingredients
- Colorful carrot: Cut into pretty circles
- Green zucchini: Chunky cubes
- Potato: To make the sauce thicker
- Cauliflower: Half cut into tiny florets
- Sweet onion: Thinly sliced
- Fresh garlic: 2 fragrant cloves
- Coconut milk: 400ml of smoothness
- Curry paste: 2 spoons of joy
- Golden turmeric: A spoon for color
- Aromatic cumin: A spoon for travel
- Mild oil: For sautéing
- Homemade broth: 200ml of flavor
- Spices: Fresh ground salt and pepper
- Fresh cilantro: For the finishing touch
Spice Magic
- Veggies Come Alive
- My oil gently heats in the big pan as onions and garlic turn golden while the veggies mingle together for a few minutes.
- Spice Festival
- I throw in curry paste, turmeric, and cumin as the smells rise up, and I stir with care.
- Sauce Creation
- The coconut milk and broth coat my veggies as everything simmers quietly for 20 minutes.
- Zucchini Joins The Party
- I add zucchini cubes for the last few minutes, then taste and tweak the spices.
- Serving Time
- I sprinkle fresh cilantro on top and serve with steamy basmati rice or warm naan bread.
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My Curry Tricks
I change the amount of spices depending on taste, and sometimes toss in chickpeas or spinach at the end. The curry stays good in the fridge for two days, and the flavors get even better. I always warm it up on low heat to keep all its delicate taste.
Frequently Asked Questions
- → Can I use other vegetables?
- Absolutely! Swap in seasonal veggies like sweet potatoes, spinach, green beans, or chickpeas. Adjust the cooking time accordingly.
- → How can I adjust the spice level?
- Start with a smaller amount of curry paste if you like it milder. You can always add more as it cooks.
- → Can this curry be made ahead?
- Yes, it keeps well in the fridge for 2–3 days and tastes even better over time. Reheat it slowly before serving.
- → What kind of curry paste works best?
- Red curry paste gives a bolder flavor, while yellow is milder. Both options work great, so pick what you prefer.
- → How do I make the sauce extra creamy?
- Use full-fat coconut milk, and let it simmer gently to thicken naturally. Minimize stirring while it cooks.