Vegetable Curry Recipe

Inspired by Yeero!!!-Yeero!!!

Time30m

Serves4

A mix of seasonal vegetables cooked in coconut milk.

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Frequently paired with

The best thing to pair and share with Vegetable Curry

Selected to serve

Amma's Sour

Whiskey, curry leaves, coconut oil fat-washed, orange bitter

rich · herbal · citrusy

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Ingredients

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Vegetables

2 cups Carrot

2 cups Cauliflower florets

1 cup Bell pepper (red or yellow)

1 cup Green beans, trimmed

1 cup Zucchini, diced

2 cups Spinach leaves

Curry Base

1 2/3 cup (400 ml) Coconut milk

1 cup Onion, chopped

3 tsp Garlic, minced

1 tsp Ginger, grated

2 tbs Curry powder

1 tsp turmeric powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil

Method

Preparation

Prepare the Vegetables

Wash and chop all the vegetables into bite-sized pieces. Set aside.

Prepare the Aromatics

Chop the onion, mince the garlic, and grate the ginger.

Cooking

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

Add the Spices

Sprinkle in the curry powder, turmeric, salt, and black pepper. Stir well to combine and cook for 1 minute to toast the spices.

Add the Vegetables

Add the carrots, cauliflower, bell pepper, and green beans to the pot. Stir to coat the vegetables in the spice mixture.

Add Coconut Milk

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it simmer for about 10 minutes, or until the vegetables are tender.

Finish with Spinach

Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted. Taste and adjust seasoning if necessary.