in Recipes

Creamy vegetable curry

updated

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Ingredients for 2 servings:

  • ½ pointed cabbage
  • 2 carrots
  • 2 spring onions
  • 1 onion(s)
  • 1 clove(s) garlic
  • 3 bell peppers, red and yellow
  • 250 g mushrooms
  • 100 g sour cream
  • 50 ml milk
  • 150 ml chicken broth, strong
  • 4 tbsp desiccated coconut
  • Thai curry powder, red or yellow Indian curry powder
  • pinch of coriander powder
  • Turmeric powder
  • Salt
  • Chicken broth, instant
  • 1 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

As a side dish or main course

Clean the vegetables and cut them into cubes, strips, and slices, as desired. Heat the oil in a wok and stir-fry the vegetables until al dente. Add the broth, spices, and desiccated coconut and simmer briefly. Stir in the sour cream, season to taste, and add a little more chicken broth if desired. Serve with tandoori chicken and basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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