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Vegetable Curry is a vibrant and aromatic dish that’s bursting with flavor. This recipe features a colorful medley of vegetables simmered in a fragrant curry sauce, creating a hearty and satisfying meal that’s perfect for vegetarians and curry lovers alike.
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as carrots, bell peppers, cauliflower, peas)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- Heat vegetable oil in a large skillet or pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.
- Stir in curry powder, ground cumin, ground coriander, and turmeric. Cook for 1-2 minutes to toast the spices.
- Pour in coconut milk and bring the mixture to a simmer.
- Add mixed vegetables to the skillet and cook until tender, about 10-15 minutes.
- Season the vegetable curry with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Serve hot over cooked rice or with naan bread on the side. Enjoy this flavorful and aromatic Vegetable Curry!