Vegetable curry
Vegetable curry. Very tasty, but i made changes as per some other reviews. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). Curries have a reputation for being difficult to make, unless you have a helping hand from a jar of curry paste.
Ingredients
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It’s 1 of eggplant
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Prepare 1 of zucchini
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You need 1 of cauliflower OR 3 small potatoes
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Prepare 2 of tomates
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You need 1 of onion
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It’s 3 tea spoon of curry
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Prepare 20 cl of coconut milk
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It’s of ginger
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Prepare of olive oil
Steps
- Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat..
- Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn..
- Cut the eggplant in cubes and add it in the pan. Mix again..
- Slice the zucchini and add it in the pan. Mix again..
- Cut the tomates and add it in the pan. Mix again..
- Add salt and pepper..
- Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat..
- Pour the coconut milk in the mixture and cook for 10 more minutes..
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon.
