A creamy and flavorful vegetable curry enriched with coconut milk and spices, perfect as a complete main dish or accompanied by basmati rice.
Toast the spices in a non-stick pan over low heat for 2 minutes.
Add the olive oil and finely chopped onion.
Puree the garlic and ginger and add the resulting puree to the pan.
Add the vegetables of your choice, preferably seasonal, coarsely chopped. Add 200 ml of water.
Simmer for a few minutes and add the coconut milk, cooking for another 15-20 minutes.
You can serve it more liquid or let it thicken, according to taste, accompanied by basmati rice.
Store in the refrigerator for up to 2 days
You can enrich the curry with boiled basmati rice and serve it hot, warm, or cold. Complete the dish with chopped parsley and additional chili to taste.
Isole Marshall
Energy (kcal) | 197.79 |
Carbohydrates (g) | 7.12 |
of which Sugars (g) | 3.67 |
Fat (g) | 17.66 |
of which Saturates (g) | 14.14 |
Protein (g) | 2.24 |
Fiber (g) | 2.49 |
Sale (g) | 0.01 |