Vegetable Curry
A versatile mixed-vegetable curry in a spiced coconut-tomato sauce. Use whatever vegetables you have on hand.
45 min4 servings340 kcal / serving
by Culicious Kitchen
Ingredients
- 2 tbsp vegetable oil
- 1 onion
- 1 tbsp ginger-garlic paste
- 2 tbsp curry powder
- 400 g canned chopped tomatoes
- 400 ml coconut milk
- 2 potatoes
- 1 carrot
- 150 g cauliflower florets
- 100 g frozen peas
- salt
- fresh cilantro
Method
- 1
Heat the oil in a large pot over medium heat and cook the onion until soft and golden, 6-7 minutes. Add the ginger-garlic paste and curry powder and stir 1 minute until fragrant.
- 2
Add the chopped tomatoes and cook 5 minutes until thickened.
- 3
Pour in the coconut milk, add the potatoes, carrot, and 1 teaspoon salt. Bring to a simmer.
- 4
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.