Vegetable Curry with Coconut Milk
Ingredients
- 400 gCarrot (cubed)
- 400 gPotato (cubed)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 250 gcanned chickpeas (cooked and drained)
- 400 mlCoconut milk
- 2 tbspGround curry
- 3 tbspSunflower oil
- 2 pinchGray sea salt
- 10 gFresh cilantro (chopped)
- 15 gFresh ginger (peeled and finely chopped)
Method
Tender vegetables coated in a smooth, spicy sauce. The sweetness of coconut milk mellows the heat of the curry for a satisfying dish.
- 1
Peel the carrots and potatoes. Cut them into regular 2 cm cubes to ensure even cooking. Mince the onion, finely chop the garlic and ginger.
- 2
Heat the oil in a sauté pan. Sauté the onion until translucent. Add the garlic, ginger, and the carrot and potato cubes. Let them brown slightly.
- 3
Sprinkle the curry powder over the vegetables. Mix to toast the spices for 1 minute: the smell should fill the room. Pour in the coconut milk and add the drained chickpeas.
- 4
Let simmer over low heat. The sauce should reduce and thicken until it coats the spoon. The vegetables are ready when the tip of a knife enters like butter.
- 5
Season with sea salt and pepper. Off the heat, sprinkle with chopped fresh coriander to bring freshness to the dish.
Frequently asked questions
How do you get this dish right?
- If the sauce reduces too quickly, add a splash of water to maintain creaminess.
- Make sure to toast your curry powder in the cooking fat before adding liquids to release the full aroma.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The flavors are even better the next day.
