Vegetable Curry

16 ingredients
4 steps

Ingredients

  • 2 tbsp oil
  • 2 None onions, chopped
  • 1 tbsp grated ginger
  • 3 cloves garlic, crushed
  • 1 tbsp curry powder
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 head cauliflower, cut into small florets
  • 2 None potatoes, peeled and chopped
  • 1 None carrot, chopped
  • 1 1/2 cups vegetable stock
  • 1 cup coconut milk or heavy cream
  • 1 None zucchini, chopped
  • 1 cup frozen peas
  • 1/4 cup chopped cilantro
  • None None Spiced rice, to serve (optional)

Directions

  1. 1
    Heat oil in a large saucepan on medium heat. Saute onion 4-5 mins, until lightly golden. Add spices and cook, stirring, for 1-2 mins.
  2. 2
    Add cauliflower, potatoes and carrot to pan with stock. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 10-15 mins.
  3. 3
    Stir in coconut milk, zucchini and peas. Simmer, stirring, for 10 mins. Season to taste.
  4. 4
    Sprinkle with cilantro. Serve with spiced rice, if desired.

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