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Vegetable and coconut curry

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Vegetable and coconut curry

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Preparation:
20 min.
 
 

Ingredients

    • 1 potato
    • 1 small onion
    • ½ cauliflower
    • ½ broccoli 
    • 1 large carrot
    • 100 gr. Peas
    • 1 green pepper
    • 1 small onion
    • For the sauce:
    • ½ small onion
    • 1 medium tomato, chopped
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon garam masala powder
    • 2 pinches of Turmeric
    • ½ teaspoon chili powder (optional)
    • Three tablespoons olive oil
    • 1 cup hot water
    • 400 ml. coconut milk
    • Coriander

     

Method

  1. Peel the potatoes and onions and dice. Break up the florets of the cauliflower and broccoli.
  2. Wash the carrots and chop into pieces the same size as the potatoes. Cut the stalks off the peppers, remove seeds and chop into pieces the same size as the other vegetables.
  3. Heat the olive oil in a frying pan and saute the onion until it becomes transparent; add the tomato and the spices and saute for about 5 minutes.
  4. Add the chopped vegetables and cook for a further 2 minutes.
  5. Add the cup of hot water and the coconut milk. Season with salt and simmer until the vegetables are tender, about 6 minutes. Remove and serve with a little chopped fresh cilantro.

 

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