Curry Veges. I added enough water and vegetable stock for the vegetables to cook without pre-cooking, and added peas (good tip). In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander, and curry. Directions: In a large pot, heat the oil over medium-high heat.
Vegan Enchiladas Over the top delicious! Stuffed with black beans and guacamole, they're doused in a zesty homemade red enchilada sauce. Even if you used mild curry powder and left out the cayenne pepper and fresh chilli, there is still loads of flavour in this curry. You can have Curry Veges using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Curry Veges
- You need 1 pack of bb corn.
- Prepare Half of pc carrot.
- You need 2 pcs of potato.
- Prepare 1 of small head brocolli.
- It’s Half of onion.
- You need 1 of small pack coconut milk.
- Prepare Half of pack curry sauce.
This is a Mixed Vegetable curry, and the recipe is more about the sauce than the vegetables you use. In fact, I used slightly different vegetables in the photos vs the video. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Curry Veges step by step
- Saute onion until it change color add in all the vege and add a little water mix. Cover and simmer.
- Next is curry sauce simmer and pour coconut milk. Cook it and season according to your taste.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. King of curries, sultan of the storecupboard, the humble chickpea is perfect for whipping up a veggie feast. This South Indian Kadala curry makes a simple veggie dinner or a substantial side dish paired with a range of veg-packed plates. Try pairing it up with fluffy rice and our healthy, budget tarka dhal.