Spicy Vegetable Curry
Spicy vegetable curry is a recipe with fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g potatoes
- 300 g potatoes
- 150 g Carrots
- 200 g pumpkin flesh
- 200 g zucchini
- 2 red onions
- 1 Garlic clove
- 2 cm fresh ginger
- 1 red chili pepper
- 2 tbsp germ oil
- 2 tbsp yellow curry paste
- 450 ml unsweetened coconut milk
- Salt
- black pepper (freshly ground)
- 100 g coconut flakes (in strips)
Instructions
-
1.
Peel the potatoes and carrots; slice the potatoes into rounds and cut the carrots with the pumpkin flesh into 1 cm cubes. Wash, trim, quarter the zucchini lengthwise and slice into 1 cm thick rounds. Peel the onions, cut 1.5 into strips and 0.5 into small cubes. Wash the chili, halve it lengthwise, deseed and chop finely.
-
2.
Peel and finely chop the garlic and ginger; sauté with 2/3 of the chili in a pot using 2 tbsp hot oil. Add the vegetables and onion strips, briefly cook together,
-
3.
Stir in the curry paste, pour in the coconut milk, and simmer over medium heat for about 20 minutes. Season with salt and pepper and serve in bowls.
-
4.
Mix the coconut flakes with the onion cubes and remaining chili, top the curry, and serve.
