Vegetable Curry with Coconut Milk

Tender vegetables coated in a smooth, spicy sauce. The sweetness of coconut milk mellows the heat of the curry for a satisfying dish.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 673
• Protein: 19 g
• Carbs: 63 g
• Fat: 35 g

Ingredients

• 400 g Carrot ( cubed )
• 400 g Potato ( cubed )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 250 g Chickpea ( cooked and drained )
• 400 ml Coconut milk
• 2 tbsp Ground curry
• 3 tbsp Sunflower oil
• 2 pinch Gray sea salt
• 10 g Fresh cilantro optional ( chopped )
• 15 g Fresh ginger ( peeled and finely chopped )

Instructions

1. Vegetable preparation

   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. Juices and aromatics

   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. Dust and wet

   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. Simmering

   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. Final seasoning

   Season with sea salt and pepper. Off the heat, sprinkle with chopped fresh coriander to bring freshness to the dish.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. The flavors are even better the next day.