Indian vegetable curry

Ingredients for 4 servings:

• 1 kg mixed vegetables
• 300 g potatoes, mostly waxy
• 2 garlic cloves
• 1 piece(s) ginger, about the size of a walnut
• 3 tbsp curry powder
• 400 ml coconut milk, unsweetened
• 200 ml vegetable broth, instant
• 3 tbsp oil (sunflower oil)
• e.g. chili pepper(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

….. a spicy, aromatic stew for the cold season!

Vegetables you can use include: Hokkaido pumpkin, green beans, red bell peppers, carrots, broccoli, cauliflower, and snow peas. Because the vegetables take different cooking times, make sure they are added to the curry at different times. Peel the potatoes, peel and deseed the pumpkin, and peel, wash, and trim the other vegetables. Dice everything about 2-3 cm in size. Heat the oil in a large pot, fry the garlic and ginger over medium heat, then add the curry powder and sauté over low heat. TIP: If you like it spicier, add 1-2 small, finely chopped red chilies (with or without seeds, depending on your taste) while sautéing. Add the potatoes, pumpkin, beans, and carrots to the pot and sauté briefly. Pour in the coconut milk and vegetable stock and bring to a boil. Cook over low heat for 15 minutes, then add the broccoli, cauliflower, bell peppers, and snow peas to the pot and cook for another 15 minutes. Season to taste with salt and, if desired, a little curry powder. Serve with basmati rice and a fruity-spicy chutney, for example. Another tip: The curry tastes best reheated.