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Vegetable Curry with Coconut Milk

Name: Vegetable Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Cuisine: indienne
Ingredients: 250 g Carrots; 250 g Broccoli; 200 g Cauliflower; 400 ml Coconut milk; 2 tbsp Curry paste; 1 tbsp Olive oil; 200 ml Water; 1 pinch Salt; 1 pinch Pepper

A savory and creamy Asian curry with carrots, broccoli, and cauliflower, enriched with coconut milk for a luxurious touch.

30 min4 servings310 kcalDifficulty: Easy

Ingredients

250 g Carrots
250 g Broccoli
200 g Cauliflower
400 ml Coconut milk
2 tbsp Curry paste
1 tbsp Olive oil
200 ml Water
1 pinch Salt
1 pinch Pepper

Instructions

Step 1
Cut the carrots into batons and divide the broccoli and cauliflower into small florets.
Step 2
Heat the oil in a large pot or skillet over medium heat.
Step 3
Add the curry paste and stir well for 1 minute to release the flavors.
Step 4
Add the water and coconut milk. Stir well and bring to a simmer.
Step 5
Add all the vegetables. Cook for 12-15 minutes until they are tender.
Step 6
Season with salt and pepper, and serve hot, optionally with rice.

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