Recipe
Mild Vegetable Curry
The slow-cooked dish that warms hearts and saves root veggies.
- Prep time: 15 minutes
- Cook time: 25 minutes
This curry proves that winter vegetables have plenty of zing. With coconut milk and spices, even a slightly tired celery gets a second wind.
Ingredients
servings
-
xxl green zucchinis
-
parsnips
-
carrots
-
potatoes
-
celery
-
onions
-
coconut milk
-
japanese curry
-
clove of garlic
-
ginger
Recipe steps
Sauté
In a large skillet, sauté the onion, garlic, and grated ginger.
Add the vegetables
Add the vegetables cut into cubes. Stir for 2 minutes.
Spice it up
Stir in the curry and mix to coat.
Let it simmer
Pour in the coconut milk, cover, and let it cook for 20–25 minutes.
Tips and variations
- Add chickpeas for a complete meal.
- A squeeze of lime at the end adds freshness.
Anti-waste tips
Leftovers make an excellent base for a spicy soup the next day.
Too much curry? Blend it into a pasta sauce.
