By Jennifer Bridges
Prepare the vegetables by washing them thoroughly. Dice the potato into small cubes, separate cauliflower into small florets, and ensure peas are washed.
Peel and dice the onion. Finely chop the garlic cloves.
Heat the vegetable oil in a large pan over medium heat. Add the diced onion and chopped garlic, sauté until translucent, about 5 minutes.
Stir in the curry paste and cook for another minute until fragrant.
Add the mixed vegetables to the pan and stir to coat them with the onion, garlic, and curry paste. Cook for about 5-7 minutes, stirring occasionally.
Pour in the coconut milk. Stir well to combine. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, or until the vegetables are tender.
Season the curry with salt and pepper according to your taste.
While the curry is simmering, plate the cooked basmati rice.
Once the vegetables are tender and the sauce has thickened slightly, remove from the heat.
Serve the hot vegetable curry over a bed of basmati rice. Garnish with fresh cilantro if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Vegetarian Curry recipe is ready in 40 minutes and features Mixed vegetables (cauliflower, potato, peas), Coconut milk, Curry paste and other delicious ingredients. Contains 600 calories total.
Prepare the vegetables by washing them thoroughly. Dice the potato into small cubes, separate cauliflower into small florets, and ensure peas are washed.
Peel and dice the onion. Finely chop the garlic cloves.
Heat the vegetable oil in a large pan over medium heat. Add the diced onion and chopped garlic, sauté until translucent, about 5 minutes.
Stir in the curry paste and cook for another minute until fragrant.
Add the mixed vegetables to the pan and stir to coat them with the onion, garlic, and curry paste. Cook for about 5-7 minutes, stirring occasionally.
Pour in the coconut milk. Stir well to combine. Bring the mixture to a gentle simmer, then cover and cook for 15-20 minutes, or until the vegetables are tender.
Season the curry with salt and pepper according to your taste.
While the curry is simmering, plate the cooked basmati rice.
Once the vegetables are tender and the sauce has thickened slightly, remove from the heat.
Serve the hot vegetable curry over a bed of basmati rice. Garnish with fresh cilantro if desired.
Calories per Serving: 600
Your Rating:
