Winter Vegetable Curry

Yields1 Serving
 2 1/2lbs vegetables such as carrots, kale, broccoli, cauliflower and courgettes are examples
 2 tbsps olive oil
 Curry powder
 Fresh ginger
 1 onion
 4 garlic cloves
 400ml coconut milk
 1/4 tsp ground cinnamon
 Black pepper
1

1. Cut the vegetables into bite sized cubes, florets or sticks.

3

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.

5

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.

7

4. Stir in the rest of the coconut milk, cooking for another minute or two. Add the black pepper and then serve immediately!

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Ingredients

 2 1/2lbs vegetables such as carrots, kale, broccoli, cauliflower and courgettes are examples
 2 tbsps olive oil
 Curry powder
 Fresh ginger
 1 onion
 4 garlic cloves
 400ml coconut milk
 1/4 tsp ground cinnamon
 Black pepper

Directions

1

1. Cut the vegetables into bite sized cubes, florets or sticks.

3

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.

5

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.

7

4. Stir in the rest of the coconut milk, cooking for another minute or two. Add the black pepper and then serve immediately!

Notes

Winter Vegetable Curry

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