Authentic Vegetable Curry
A fragrant and hearty vegetable curry with a blend of spices and creamy coconut milk.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 potatoes, diced
- 1 carrot, sliced
- 1 bell pepper, chopped
- 1 cup cauliflower florets
- 1 cup green beans, trimmed
- Salt to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, stirring for another minute until fragrant.
Stir in the curry powder, turmeric, cumin, and coriander, toasting the spices for about 1 minute to release their aroma.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
Add the diced potatoes, sliced carrot, and chopped bell pepper. Let it simmer for about 10 minutes until the vegetables start to soften.
Add the cauliflower florets and green beans, continuing to simmer for another 10 minutes until all vegetables are tender.
Season with salt to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- Spice Level: Adjust the amount of curry powder or add chili flakes for extra heat.
- Vegetable Variations: Feel free to swap in other vegetables like zucchini, eggplant, or peas.
- Creaminess: For a richer curry, use full-fat coconut milk.
- Serving Suggestion: Serve with basmati rice or warm naan bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
