Here’s a great vegetarian recipe for preparing "Vegetable Curry with Coconut Milk". This dish is full of fresh ingredients and flavors, perfect for lunch or dinner.
-Ingredients:
2 tbsp coconut oil
1 large onion, chopped
3 garlic cloves, minced
1 small piece of fresh ginger (about 2 cm), finely chopped
1 reen chili pepper (optional), chopped
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp turmeric powder
400 ml coconut milk
200 g chopped tomatoes (canned or fresh)
2 cups of your favorite vegetables (like carrots, sweet potatoes, zucchini, green beans, or broccoli)
1 cup cooked chickpeas (canned or fresh)
1 tsp salt (or to taste)
Juice of half a lemon
Fresh cilantro leaves for garnish
- Preparation:
1. Prepare the vegetables: Start by cutting the vegetables into medium-sized pieces. If you’re using firm vegetables like carrots or sweet potatoes, cut them into smaller pieces to ensure they cook evenly.
2. Prepare the base: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent (about 5 minutes).
3. Add the spices: Add the minced garlic, ginger, and chili pepper (if you like it spicy) and stir for a minute until fragrant. Then add the curry powder, cumin, and turmeric. Stir for another minute to let the spices release their full flavors.
4. Add the tomatoes and coconut milk: Add the chopped tomatoes and stir well with the spices. Then pour in the coconut milk and stir until everything is combined. Let the mixture simmer on low heat for 5 minutes to allow the flavors to blend.
5. Add the vegetables: Add the chopped vegetables to the mixture and stir well. Cover the pot and let the vegetables cook over medium heat for 15-20 minutes, or until the vegetables are tender.
6. Add chickpeas and seasoning: Once the vegetables are cooked, add the cooked chickpeas and stir the mixture well. Then add the salt and lemon juice. Let the curry cook for a few more minutes to absorb the flavors.
7. Serving: When serving, sprinkle some fresh cilantro leaves over the curry to add a refreshing flavor. The vegetable curry can be served with basmati rice or fresh naan bread.
-Tips:
You can customize the recipe by adding other vegetables like spinach or mushrooms.
For stronger flavor, prepare the curry and let it sit for a few hours before serving to allow the flavors to meld together.
-Health benefits:
This recipe is packed with nutrients. It contains fiber from the chickpeas and vegetables, healthy fats from the coconut milk, and plant-based protein.
Say anything 😀