Recipes COCONUT MILK & VEGETABLE CURRY
COCONUT MILK & VEGETABLE CURRY
Curry is always a good idea, especially during this cozy season. We made a curry for the vegan-hearted. It’s coconutty, it’s spicy and it’ll warm your soul up.
This dish can be served as a complete main meal OR it can be served traditionally wrapped in Roti OR you can use this filling to make a pie. Either way, it’s going to be delicious!!!
- WHAT YOU WILL NEED -
- 1/4 cup coconut oil
- 1 onion, diced
- 1 Tbsp grated ginger
- 2 Tbsp minced garlic
- 3/4 tsp tumeric
- 2 Tbsp Cape Herb & Spice GARAM MASALA
- 2 Tbsp curry paste
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper, to season
- 1 can coconut milk
- 1 cup vegetable stock
- 300 g butternut, diced
- 200 g chopped cauliflower
- 200 g chopped broccoli
- 3/4 cup frozen peas
- 1 yellow bell pepper, diced
- Chopped spring onion, to garnish
- METHOD -
In a large cast iron, sauté the onion, garlic and ginger in oil on medium heat. Cook for 3-4 minutes until fragrant.
Then, add all the spices including the Cape Herb & Spice Garam Masala Seasoning and curry paste to the pot. Stir over low heat for about 3 minutes.
Add in the butternut, cauliflower and broccoli and stir until it's well coated with all the spices.
Next up, pour in the coconut milk as well as vegetable stock. Stir and bring to a boil. Reduce heat and simmer, covered for 18-20 minutes until vegetables are nice and tender. Then, adjust the seasoning.
To finish off, add in the frozen peas, bell pepper and spring onion.
Simmer for another 5-8 minutes.
Serve immediately on basmati rice and enjoy!
Recipe concept & photography by Tebo and Lebo Ndala from Withlovefromthetwins
" We love cooking, we absolutely love what we do. Our passion grows with every experience we have. We currently work in the food and media industry, preparing to be the best food editors and food stylists in the world!!! We are not just chefs, we are creators and artists".
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