Name: Vegetable Curry with Coconut Milk
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml Coconut milk; 200 g Red bell pepper; 250 g Zucchini; 150 g Carrots; 200 g Broccoli florets; 240 g Chickpeas (canned, drained); 150 g Onion; 15 g Garlic; 10 g Fresh ginger; 30 g Red curry paste; 30 ml Vegetable oil; 15 ml Lime juice; 5 g Salt; 1 g Black pepper; 15 g Fresh cilantro; 200 g Basmati rice

Steps

Prepare Vegetables

Prepare the vegetables: finely chop the onion, grate or finely mince the garlic and ginger. Cut the bell pepper, zucchini, and carrots into bite-sized pieces, and separate the broccoli into florets. Rinse and drain the chickpeas.

Make the Base

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the grated garlic and ginger, and cook for another 1 minute until fragrant.

Add Curry and Veggies

Add the red curry paste and mix thoroughly with the onion base, cooking for 1 minute. Then add the carrots and broccoli florets, stir, and pour in the coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes to soften the harder vegetables.

Finish and Serve

Add the bell pepper, zucchini, and drained chickpeas to the curry. Cook for another 5-7 minutes, until the vegetables are tender-crisp. Season with salt, pepper, and freshly squeezed lime juice. Before serving, sprinkle with fresh, chopped cilantro. Cook basmati rice separately and serve hot with the curry.

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