Vegetable curry with coconut milk is a typical dish of Indian cuisine based on vegetables spiced with curry. After browning the vegetables with the curry, add the coconut milk and let it simmer until the vegetables are cooked, or until they reach the desired consistency. I like them still nice and firm, not overcooked, but of course, it’s a matter of taste. I like to accompany the vegetable curry with basmati rice or even couscous, as in this case.
Regarding the vegetables, the choice is quite free, although, in my opinion, the more colorful, the better. For this curry, I used classic vegetables like bell peppers, zucchini, carrots, leek, and cherry tomatoes, but you can also add spinach or legumes, as chickpeas or lentils are also excellent.
If you like curry, try also these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1 leek
- 2 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- 2 zucchini
- 4 tablespoons extra virgin olive oil
- 2 teaspoons curry
- to taste ground ginger
- to taste salt
- to taste pepper
- 400 ml coconut milk
- 10 cherry tomatoes
- 1 lemon (untreated)
- to taste rice or couscous
Steps
To prepare the vegetable curry with coconut milk, peel the garlic and slice it. Wash and clean the leek and cut it into rings. Also, wash the remaining vegetables and cut them into not too small cubes, cut the cherry tomatoes in half, and set aside.
Heat the wok (or another high-edged pan) with the extra virgin olive oil and put the leek and carrots to sauté for a couple of minutes. Then add the garlic and bell peppers and sauté for another 2 minutes. Then add the zucchini and sauté for another minute. Sprinkle the vegetables with curry and ground ginger, stir, sauté for another minute, salt, pepper, and pour in the coconut milk. Bring to a boil, then cook covered for about ten minutes, stirring occasionally. Remove the lid, add the cherry tomatoes, and cook for another 5-10 minutes, until the vegetables are softened but still firm.
Before serving, add the grated zest of half a lemon, previously washed, as well as 2 tablespoons of lemon juice. Stir, adjust salt and pepper, and serve your vegetable curry with couscous or rice.
