Creamy Vegetable Curry with Coconut Milk

Ingredients

• 1 tbsp of coconut oil or vegetable oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2 cm), grated
• 1 tbsp. curry powder
• 1/2 tsp. turmeric
• 1/4 tsp of cayenne pepper (optional)
• 400 ml of coconut milk (one can)
• 1 cup of vegetable stock
• 2 carrots, cut into slices
• 1 zucchini, cut into half-moons
• 1 head of broccoli, cut into small florets
• 1 red pepper, cut into strips
• 1/2 cup peas (fresh or frozen)
• Juice of 1/2 lime
• Fresh cilantro, for garnish
• Salt and pepper to taste

Preparation steps

1. In a large pot or casserole dish, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and grated ginger. Cook for 1 minute until aromatic.
3. Stir in curry powder, turmeric and cayenne pepper (if using). Stir for 1 minute to release the flavors of the spices.
4. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer.
5. Add carrots, zucchini, broccoli and red pepper. Simmer for 10-15 minutes, or until the vegetables are tender.
6. Add the peas and simmer for a further 2-3 minutes.
7. Remove from the heat. Stir in lime juice and salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro, ideally with basmati rice or quinoa.