A creamy and flavorful vegetable curry enriched with coconut milk and spices, perfect as a complete main dish or served with basmati rice.
Toast the spices in a non-stick pan over low heat for 2 minutes.
Add the olive oil and finely chopped onion.
Blend the garlic and ginger into a puree and add it to the pan.
Add the vegetables you prefer, preferably seasonal, roughly chopped. Add 200 ml of water.
Let simmer for a few minutes and add the coconut milk, cooking for another 15-20 minutes.
You can serve it soupier 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 cooked basmati rice and serve it hot, warm or cold. Finish the dish with chopped parsley and additional chili to taste.
