Food For Thought Recipe

Inspired by Thali

Time40m

Serves4

Seasonal Vegetables cooked in Coconut Curry Sauce, Feed a family of 4 by enjoying this dish.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetable Curry Ingredients

1 2/3 cup (400 ml) Coconut milk

2 cups Carrots

2 cups Bell peppers (mixed colors)

2 cups Broccoli florets

1 cup Zucchini

1 medium Onion

3 cloves Garlic cloves

1 tbs Ginger (grated)

2 tbs Curry powder

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

to taste Fresh cilantro (for garnish)

Method

Cooking Instructions

Prepare the Vegetables

Chop all the vegetables into bite-sized pieces. Dice the onion and mince the garlic.

Sauté the Aromatics

In a large pan or pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the Vegetables

Add the carrots, bell peppers, broccoli, and zucchini to the pot. Stir and cook for about 5-7 minutes until the vegetables start to soften.

Add Coconut Milk and Spices

Pour in the coconut milk and add the curry powder, salt, and black pepper. Stir well to combine. Bring the mixture to a gentle simmer.

Simmer

Cover the pot and let the vegetables simmer for about 15-20 minutes, or until they are tender and the flavors meld together.

Serve

Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro. Enjoy with rice or naan!