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vegetables … in coconut milk …
Prep Time40 minutes
Cook Time45 minutes
Servings: 6
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 tsp 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.
  • Add garlic and/or chili when starting frying (optional).
  • 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.
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.