Indian Vegetable Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg vegetables, mixed
- 300 g potato (s), mainly waxy
- 2 cloves garlic)
- 1 piece (s) ginger, about the size a walnut
- 3 tablespoon curry powder
- 400 ml coconut milk, unsweetened
- 200 ml vegetable stock, instant
- 3 tablespoon oil (sunflower oil)
- chilli pepper (s)
Print Recipe
Pin Recipe Instructions
- As a vegetable you can, among other things. use: Hokkaido squash, green beans, red peppers, carrots, broccoli, cauliflower, sugar snap peas. Due to the different cooking times of the vegetables, make sure that the vegetables are also added to the curry at different times.
- Peel the potatoes, peel and core the pumpkin, peel the other vegetables as well, wash and clean, dice everything approx. 2 - 3 cm in size.
- Heat the oil in a large saucepan, fry the garlic and ginger over medium heat, then add the curry powder and sauté over a low heat.
- TIP: If you like it spicier, add 1 - 2 small, finely chopped red chili peppers (with or without seeds, depending on your taste).
- Put the potatoes, pumpkin, beans and carrots in the saucepan and sauté as well. Pour in coconut milk and vegetable stock and bring to the boil. Cook on a low heat for 15 minutes, then add the broccoli, cauliflower, bell pepper and snow peas to the saucepan, cook for another 15 minutes. Then season with salt and possibly a little curry powder.
- Basmati rice and e.g. fruity-hot chutney go well with it.
- Another tip: the curry tastes best when warmed up.
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