fbpx

Vegetable Curry with Coconut Milk

AuthorFoodiesh EditorDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 3 Zucchinis
 6 Carrots
 2 Potatoes
 34 fl oz Coconut milk
 3 Shallots
 2 Cloves of garlic
 1 Onion
 2 tbsp Curry sauce
 1 tbsp Coriander powder
 1 tsp Ginger
 1 tbsp Olive oil
 Salt and freshly ground pepper.

How To Prepare
1

Mince the shallots and onion, crush the garlic. Fry them in hot oil with the spices. Stir often.

2

Add the curry and then the coconut milk. Stir and set aside.

3

Peel potatoes and carrots. Cut all vegetables into pieces. Steam the potatoes for 10 minutes and then add the carrots and zucchini. Continue cooking for another 10 minutes. The vegetables should be cooked but slightly crunchy.

4

Mix with the sauce, leave on low heat for 10 min. Serve while still hot.

Ingredients

Ingredients
 3 Zucchinis
 6 Carrots
 2 Potatoes
 34 fl oz Coconut milk
 3 Shallots
 2 Cloves of garlic
 1 Onion
 2 tbsp Curry sauce
 1 tbsp Coriander powder
 1 tsp Ginger
 1 tbsp Olive oil
 Salt and freshly ground pepper.

Directions

How To Prepare
1

Mince the shallots and onion, crush the garlic. Fry them in hot oil with the spices. Stir often.

2

Add the curry and then the coconut milk. Stir and set aside.

3

Peel potatoes and carrots. Cut all vegetables into pieces. Steam the potatoes for 10 minutes and then add the carrots and zucchini. Continue cooking for another 10 minutes. The vegetables should be cooked but slightly crunchy.

4

Mix with the sauce, leave on low heat for 10 min. Serve while still hot.

Vegetable Curry with Coconut Milk