Vegetables & legumes
Vegetable curry
Mild curry of mixed vegetables with coconut milk.
VegetarianVeganGluten-free
Ingredients
- 1 onion
- 2 garlic cloves
- 1 piece of ginger of 2 cm
- 1 potato
- 1 carrot
- 150 g cauliflower florets
- 100 g peas
- 1 red bell pepper
- 400 g coconut milk
- 40 g olive oil
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, garlic and ginger 4 sec/speed 5 and scrape down the sides with the spatula.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add the curry and the turmeric and saute 1 min/Varoma/spoon speed.
- Add the diced potato, carrot and pepper, the cauliflower, the coconut milk and the salt.
- Set 22 min/100C/reverse/spoon speed.
- Add the peas and set 5 min/100C/reverse/spoon speed.
- Check that the vegetables are tender and serve with rice.
Tips
- Adjust the curry to your taste, start with a little and adjust.
- You can add cooked chickpeas for more protein.
- Fresh cilantro when serving goes wonderfully with it.
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