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Vegetable Curry with Coconut Milk
Vegetable Curry with Coconut Milk
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious vegetable curry with creamy coconut milk, perfect to enjoy leftovers.
Ingredients:
  • 1 large potato, chopped
  • 0.25 cup ghee (clarified butter)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 (14 ounce) can coconut milk
  • 2 large carrots, chopped
  • 1 medium parsnip, chopped
  • 0.5 head broccoli, cut into florets
  • 0.25 head cauliflower, cut into florets
  • 2 cups sliced fresh mushrooms
Instructions:
  • In a large saucepan, gently warm ghee. Introduce onion, garlic, and curry powder. Sauté until onion is tender and curry powder releases its aroma, for about 7 to 10 minutes. Pour in coconut milk and add carrots. Increase heat and bring to a boil, while stirring frequently.
  • Lower the heat, cover the pot, and let it simmer for 10 minutes. Then, add the potato and parsnip, cover the pot again, and let it simmer until they are just tender, which should take about 7 to 10 minutes.
  • Combine the broccoli, cauliflower, mushrooms, and water in a pot. Cover and simmer until all veggies are tender, approximately 5 minutes.

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