Recipe: Perfect Vegetable curry

Vegetable curry. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes. Add sweet potato and cauliflower and season with salt and pepper.

Simple comfort food at its finest. A mixed Vegetable Curry that packs a flavour punch, is loaded with veggies and made with common spices that you might even already have in your pantry! Based on a Caribbean curry, this tastes very similar to Indian curries. You can have Vegetable curry using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vegetable curry

1. It's 1 of eggplant.
2. It's 1 of zucchini.
3. You need 1 of cauliflower OR 3 small potatoes.
4. It's 2 of tomates.
5. It's 1 of onion.
6. You need 3 tea spoon of curry.
7. You need 20 cl of coconut milk.
8. Prepare of ginger.
9. It's of olive oil.

Make this as spicy as you want - or not! This easy vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth. A vegetable curry is one of the best ways to make eating your veggies taste incredible.

Vegetable curry instructions

1. Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat..
2. Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn..
3. Cut the eggplant in cubes and add it in the pan. Mix again..
4. Slice the zucchini and add it in the pan. Mix again..
5. Cut the tomates and add it in the pan. Mix again..
6. Add salt and pepper..
7. Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat..
8. Pour the coconut milk in the mixture and cook for 10 more minutes..

Alex and I adore eating curry for dinner, and guess what? Directions: In a large pot, heat the oil over medium-high heat. 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.