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vegetables… in coconut…
A mix of solid vegetables in a creamy coconut sauce - a soft curry with garam masala and mild curry powder and a hint of spiciness by fresh ginger
Prep Time40 minutes
Cook Time45 minutes
ingredients:
the vegetables:
  • about 300 g carrots cleaned & trimmed - 2-3 big carrots
  • about 400 g waxy potatoes peeled & trimmed - 2 big potatoes
  • about 200 g broccoli trimmed - 1 broccoli
  • about 300 g cauliflower trimmed - 1/4 cauliflower
  • about 400 g hokkaido trimmed - 1/2 small hokkaido
  • about 200 g kohlrabi peeled & trimmed - 1/2 big kohlrabi
  • about 200 g onions peeled & trimmed - 1-2 onions
for the frying:
  • about 50 g ginger peeled & trimmed
  • 4 tbsp peanut oil
  • 1/2 tsp garam masala
  • 1/2 tps curry powder
  • 250 ml coconut milk 85% + 125 ml water
  • salt & pepper to taste
  • 1-2 chopped cloves of garlic (or more) - OPTIONAL
  • 1-2 chopped dried or fresh chili (w/ or w/o pits) (or more) - OPTIONAL
for the finish:
  • 1/2 tsp garam masala
  • 1/4 tsp curry powder
  • 250 ml coconut milk 85%
  • salt & pepper to taste
how to:
  • Clean, peel, trim & chop all the vegetables into bite-size pieces.
  • Chop the ginger into very small pieces, but don’t mash it.
  • Add the peanut oil to a pan large enough for the vegetables & fry the onions, the ginger & the spices for about 10 min; nothing should get burnt.
  • OPTIONAL - Add garlic and/or chili when starting frying.
  • Add salt & pepper to taste.
  • Add the chopped vegetables.
  • Add the coconut milk & the water & bring to a boil. Close the lid & let it simmer for about 30 min.
  • Afterwards let it cook at full power for some minutes w/o lid if there seems too much water.
  • Add the 2nd batch of coconut milk & the spices & let it boil for a last time.
  • Add salt & pepper to taste.
Notes
Vegetables: You may vary the amount of the ingredients. You may also skip some of the ingredients e. g. if you don’t like them.
Garlic & chili: I didn’t use any garlic nor chili in my vegetable curry, however, if you like you can just add garlic as well as chili if you like.
You can store the vegetable curry in the fridge for up to 3 days. Just reheat it in the microwave. Have in mind that the curry will thicken while resting.
Sorry: no experience w/ freezing.