Wednesday, February 23, 2011

creamy vegetable curry

I was amazed at exactly how delicious this curry became. It had been ages since I made something with coconut milk. Now I will definitely make a habit of using it more regularly. This is such a versatile dish, use your favorite veggies or what you have in the fridge, if your not inclined to shop. I usually use these veggies for a very, very satisfying meal. Once the chopping is done it's also very quick to make. Serves about 4 people.

Recipe in Swedish here - edit link doesn't work anymore unfortunately


Creamy vegetable curry

3 carrots
1 small broccoli
1 small cauliflower
1 yellow paprika/bell pepper
1/2-1 courgette/zucchini
100 g mini-corn or shredded white cabbage
sunflower oil
1 red chili, finely chopped
1 solo garlic
1 tin (400 g) coconut milk
1 tsp cumin (caraway)
2 tbsp curry
black pepper, salt

serve with: wholegrain noodles or rice
Rinse, peel, shred the vegetables. Carrots, cauliflower, broccoli needs a bit more frying than the rest so begin frying them in a big wok pan with sunflower oil for a couple of minutes. Pour in the rest of the vegetables, stir and fry a short while.
Add the pressed garlic, chopped chili and cumin, stir. Add the coconut milk, stir some more. Let simmer for a while. Until the vegetables have a consistency that appeals to you. Season more with salt and black pepper.


heidikins said...

This looks absolutely delicious!! And now I'm craving curried something.


Ottercation said...

Looks good. Simple too!

Fresh & Beauty said...

Your pictures is very cute :)

J said...

I always love to try new food recipes. Thank you for bringing this one to my attention. I have to give it a try.

Kitty Deschanel said...

Sounds yummy! I love that it includes so many vegetables :)

Jay said...

Thanks for the recipe. I'm a vegetarian and I'm always looking for new recipes.

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