Vegetable Curry

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Average: 5 (1 vote)
(1 vote)
Vegetable Curry
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
4 carrots
½ Cauliflower
1 zucchini
1 green or red Pepperoncini
2 tablespoons Peas
1 tomato
2 tablespoons Ghee
½ teaspoon whole Cumin
½ teaspoon Mustard seed
½ teaspoon Ajvar
½ onion
60 grams Whipped cream
Curry leaves
1 teaspoon finely chopped ginger
1 generous pinch Asafoetida
½ teaspoon ground Turmeric
½ teaspoon crushed fennel seeds
100 milliliters Coconut milk
2 tablespoons Laxmi- curry spice mix
chile peppers (to taste)
½ tablespoon lemon juice
salt
1 tablespoon fresh cilantro
How healthy are the main ingredients?
Coconut milkWhipped creamGheegingercarrotCauliflower

Preparation steps

1.

Peel carrot peel and cut into cubes or slices. Rinse cauliflower and divide into florets. Rinse and dry zucchini, cut into cubes. Rinse peppers, pat dry, halve, remove seeds and ribs, cut into cubes. Rinse and dry tomatoes, core and cut into cubes. Combine cream with the same amount of warm water. Peel onion and chop finely.

2.

Heat ghee in a pan, add cumin, mustard seeds and ajvar and cook until seeds start to pop. Add  onion and cook for 2-3 minutes. Add cream mixture, stir well. Add carrot, curry leaves, ginger, asafoetida, turmeric and fennel and cook for 5 minutes. Then stir in coconut milk and curry mixture and bring to a boil. Add cauliflower, zucchini and chile and cook vegetables until al dente.

3.

Finally,  add peppers, peas and tomatoes. Cook for a few minutes. Drizzle with lemon juice and season with salt. Serve garnished with cilantro.