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Vegetable curry with coconut milk

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 garlic cloves
  • 1 piece(s) ginger root
  • 2 carrots
  • 2 bell peppers, red and yellow
  • 100 g sugar snap peas
  • 4 spring onions
  • 400 ml coconut milk
  • 2 tsp curry powder
  • 3 tbsp sunflower oil
  • salt and pepper
  • Coriander or parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Dice the onion and garlic. Peel and grate the ginger. Peel the carrots and cut into thin slices or cubes. Deseed the bell peppers and cut into bite-sized pieces. Chop the snow peas. Heat the oil and sauté the onion and garlic. Add the carrots and ginger. After about 2 minutes, add the bell pepper pieces, followed by the snow peas. After another 2 minutes, deglaze the vegetables with the coconut milk. Season generously with curry, salt, and pepper. Just before serving, add the sliced ​​spring onions to the vegetables and garnish with coriander. Serve with jasmine 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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