VEGETABLE COCONUT CURRY

Serves 2 or 3 people:

  • 1/2 broccoli
  • 1/2 cauliflower
  • 1 medium carrot or some baby carrots
  • 1 handful of bean sprouts
  • 1/4 cup green beans
  • 1/2 small zucchini
  • 1 medium onion
  • 1/2 cup coconut milk
  • 2 handfuls of chickpeas (optional)
  • 1 cup basmati rice for serving (optional)
  • salt, pepper
  • 1/2 tsp ground ginger
  • 1 1/2 tsp curry powder (or more, depending on how you prefer)
  • some coconut oil for cooking

First of all, prepare all of the vegetables. Cut the broccoli and the cauliflower into small florets. In a pot, steam your broccoli, cauliflower, baby carrots (or a sliced regular carrot), bean sprouts and green beans. Add a pinch of salt and pepper. ┬áMake sure not to overcook your veggies because you’ll want to be left with some crunchy texture.

Peel the onion and chop it into small pieces. Preheat a pan, add in a tablespoon of coconut oil and then cook the chopped onion until slightly browned (use a spatula and always mix it so it wouldn’t burn!) Slice a half of zucchini and add it into the pan. If you want, you can add some canned chickpeas, but it’s totally optional. Reduce the heat and slowly pour in coconut milk. Add in all the spices as well as some salt and pepper to your taste. Combine everything well and add the steamed veggies. Put the lid on and let everything stew for about 10 minutes or so.

When it comes to serving this curry, you can do it however you prefer. If you want, you can cook some basmati rice (just add two glasses of water in a pot along with a cup of rice and cook it based on the instructions on the rice packaging). You can also serve it with fresh salad or vegetables. Enjoy!

 

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This curry is full of flavor: sweetness from coconut milk, the fantastic curry powder and ginger. And it is also quite filling even on its own so serving it with rice is absolutely unnecessary!

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