Vegetable Curry
A selection of vegetables smothered in a curry coconut sauce.
Vegetable Curry A selection of vegetables smothered in a curry coconut sauce. |
| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 15min |
|
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Ingredients
- 3tablespoons butter
- 2teaspoons freshly grated ginger
- 2 bird eye chilifinely chopped
- 1 onionfinely chopped
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1tin coconut milk
- 1tin chopped and peeled tomatoes
- 1 butterutpeeled and cut into pieces
- 4 zucchinichopped
- 1/2 cauliflower headcut into florets
- 1/2 broccoli headcut into florets
- salt and black pepperto season
- fresh corianderto serve
Instructions
- In a cast iron pot, heat the butter and sauté the ginger, chillies and onion until translucent. Add the spices and mix.
- Add the coconut milk and tomato can, the vegetables and season with salt and black pepper.
- Cover and leave to cook until the vegetables are soft.
- Serve with basmati rice, fresh coriander and a dollop of full cream greek yogurt.