Creamy veg curry (Print Version)
# Ingredients:
01 -
1 zucchini.
02 -
1 carrot.
03 -
1 potato.
04 -
1/2 cauliflower.
05 -
1 onion.
06 -
2 garlic cloves.
07 -
400 ml coconut milk.
08 -
2 tablespoons of red or yellow curry paste.
09 -
1 teaspoon ground cumin.
10 -
1 teaspoon turmeric.
11 -
1 tablespoon vegetable oil.
12 -
200 ml vegetable stock.
13 -
Salt.
14 -
Pepper.
15 -
Fresh cilantro.
# Instructions:
01 -
Heat up the oil, then sauté the onion and garlic till they’re golden. Toss in the cauliflower, potatoes, and carrot. Let them cook for 5 minutes.
02 -
Stir in the curry paste, turmeric, and ground cumin. Cook for 2 minutes to release their flavors.
03 -
Pour in the coconut milk and vegetable stock. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes until the veggies soften.
04 -
Mix in the zucchini and let it cook another 10 minutes. Adjust salt and pepper to taste.
05 -
Serve warm with fresh cilantro sprinkled on top. Pair it with naan bread or basmati rice.
# Notes:
01 -
Adding zucchini later keeps it crisp.
02 -
You can control the spice level to your liking.