Vegetarian curry recipe

Ingredients (for 4 portions):

• 1 tbsp coconut oil or vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 1 piece of ginger (approx. 2 cm), grated
• 1 capsicum (red or yellow), cut into strips
• 1 courgette, cut into cubes
• 2 carrots, cut into slices
• 200 g broccoli, divided into florets
• 1 tin of coconut milk (400 ml)
• 2 tbsp curry paste (yellow or red, to taste)
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• Salt and pepper to taste
• Fresh coriander or parsley to garnish
• Lime wedges to serve

Preparation:

Preparation

Wash, cut and prepare the vegetables

Sauté

Heat the oil in a large pan or wok. Add the onion, garlic and ginger and fry until fragrant.

Add the spices

Stir in the curry paste, turmeric, cumin and coriander powder. Roast briefly to release the flavours.

Sauté the vegetables

Add the peppers, carrots, courgette and broccoli. Stir everything well and sauté for 5 minutes.

Add the coconut milk

Pour the coconut milk into the pan and mix well. Bring to the boil, then reduce the heat and simmer the curry for about 15 minutes until the vegetables are cooked but still have a bite.

Season to taste

Season to taste with salt and pepper. Add a squeeze of lime juice if desired.

Serve

Pour the curry into bowls, garnish with fresh coriander or parsley and serve with basmati rice or naan bread.

Tip

You can swap out the vegetables as desired or add tofu for more protein

Have fun cooking and enjoying! 😊