John Myers
Vegetable Curry with Coconut Milk
The perfect vegetable curry with coconut milk recipe with a picture and simple step-by-step instructions.
garnish
- 3 piece Carrots
- 400 g Fresh mushrooms
- 600 ml Canned coconut milk
- Curry powder, salt, pepper, dill, oregano, chilli, chives, ginger
- 4 tbsp Olive oil
- Basmati rice
- Lemongrass, salt
- Cook basmati rice with salt and lemongrass.
- Clean the champions, cut them into strips and fry them in a wok with oil. Peel the carrots and cut into small strips. Wash the eggplant and cut into larger strips. Fry everything in the wok.
- When the vegetables are well seared, add the coconut milk to the wok. Add either fresh ginger or ginger powder. Add 3 tablespoons of curry powder and chives. Season to taste with salt, pepper and the other spices. Boil. Then serve with the basmati rice.
- If you want, you can fry 300 g tofu first and then add the vegetables. The vegetables can also be exchanged or other things can be added. For example broccoli and peppers.
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