1. Cut the vegetables into bite sized cubes, florets or sticks.
2. Into a thick bottomed pan, heat the oil – adding the onions, curry powder and the salt, cooking for around 3 minutes and stirring frequently in the process. Add in the cinnamon, ginger and the garlic. Cook for 1 minute.
3. Add in the vegetables, and pour in two thirds of the coconut milk along with 1/2 cup of water (120ml), stirring occasionally until the vegetables become soft.
4. Stir in the rest of the coconut milk, cooking for another minute or two. Add the black pepper and then serve immediately!
Ingredients
Directions
1. Cut the vegetables into bite sized cubes, florets or sticks.
2. Into a thick bottomed pan, heat the oil – adding the onions, curry powder and the salt, cooking for around 3 minutes and stirring frequently in the process. Add in the cinnamon, ginger and the garlic. Cook for 1 minute.
3. Add in the vegetables, and pour in two thirds of the coconut milk along with 1/2 cup of water (120ml), stirring occasionally until the vegetables become soft.
4. Stir in the rest of the coconut milk, cooking for another minute or two. Add the black pepper and then serve immediately!