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.