Creamy Vegetable Curry with Coconut Milk

Name: Creamy Vegetable Curry with Coconut Milk
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indische Küche
Ingredients: 350 ml coconut milk; 250 g Basmati rice; 60 g cauliflower florets; 1 pc roll; 60 g broccoli florets; 60 g onion; 60 g red onions; 60 g celery stalks; 60 g carrots; 60 g green bell pepper; 60 g red bell pepper; 60 g yellow bell pepper; 60 g tomatoes; 10 g fresh ginger; 5 g fresh garlic; 15 g red chili pepper; 50 ml vegetable oil; 50 g unsalted butter; 3 tbsp fresh coriander; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp curry powder; 1 tsp ground cloves; 1/2 tsp ground coriander; 1 tsp fine table salt

4 servings

Buy all ingredients right below the recipe

Ingredients

350 ml coconut milk
250 g Basmati rice
60 g cauliflower florets
1 pc roll
60 g broccoli florets
60 g onion
60 g red onions
60 g celery stalks
60 g carrots
60 g green bell pepper
60 g red bell pepper
60 g yellow bell pepper
60 g tomatoes
10 g fresh ginger
5 g fresh garlic
15 g red chili pepper
50 ml vegetable oil
50 g unsalted butter
3 tbsp fresh coriander
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp curry powder
1 tsp ground cloves
1/2 tsp ground coriander
1 tsp fine table salt

Method

1
In a small bowl, mix curry powder, salt, cardamom, cloves, ground coriander, and cinnamon. Set aside.
2
In a larger bowl, stir 500 ml water with the coconut milk. Also set aside.
3
Divide cauliflower and broccoli into small florets. Roughly dice both types of onions. Set everything aside separately.
4
Cut celery stalks, celeriac, carrots, and all types of bell peppers into approximately 2 cm pieces. Set aside.
5
Roughly chop the tomatoes. Finely chop ginger, garlic, and the chili pepper. Set aside.
6
In a large pot, heat the vegetable oil with the butter over medium to high heat. Add both types of onions and sauté for about 1 minute, stirring constantly.
7
Add carrots, celeriac, celery stalks, and bell peppers and sauté for another minute, stirring.
8
Reduce the heat to one-third, add the prepared spice mixture, and roast for 1 minute, stirring constantly, until fragrant.
9
Add chili pepper, ginger, garlic, and tomatoes. Fry for another minute, stirring.
10
Pour in the coconut milk and water mixture, increase the heat, and bring everything to a boil.
11
Add cauliflower and broccoli florets, reduce the heat by half, and simmer the curry for about 5 minutes until the vegetables are al dente.
12
Remove from heat and stir in the freshly chopped coriander. Season with salt to taste.
13
Serve the curry hot with steamed basmati rice or fresh bread.

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