vegetables … in coconut milk …
A mild curry of fresh vegetables - maybe getting spicy with chili and garlic.
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
- 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
- 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.
storing:
- 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.