Vegetable Curry with Coconut Milk

Preparation

1. STEP 1 OF 6

   Toast the spices in a non-stick pan over low heat for 2 minutes.

2. STEP 2 OF 6

   Add the olive oil and finely chopped onion.

3. STEP 3 OF 6

   Puree the garlic and ginger and add the resulting puree to the pan.

4. STEP 4 OF 6

   Add the vegetables of your choice, preferably seasonal, coarsely chopped. Add 200 ml of water.

5. STEP 5 OF 6

   Simmer for a few minutes and add the coconut milk, cooking for another 15-20 minutes.

6. STEP 6 OF 6

   You can serve it more liquid or let it thicken, according to taste, accompanied by basmati rice.

General Information

Analysis

Macronutrients (100 gr)