Vegetable Curry

Ingredients

• 4 Carrots
• 0.5 cauliflower
• 1 Zucchini
• 1 green or red bell pepper
• 2 tbsp peas
• 1 tomato
• 2 tbsp Ghee
• 0.5 tsp whole cumin
• 0.5 tsp mustard seeds
• 0.5 tsp ajvar
• 0.5 onion
• 60 g heavy cream
• curry leaf
• 1 tsp finely chopped ginger
• 1 pinch Asant
• 0.5 tsp ground turmeric
• 0.5 tsp crushed fennel seeds
• 100 ml coconut milk
• 2 tbsp Laxmi curry powder
• chili peppers (to taste)
• 0.5 tbsp lemon juice
• Salt
• 1 tbsp fresh coriander

Instructions

1. 1.

   Peel the carrots and cut into cubes or slices. Clean the cauliflower and break into florets. Wash, dry, and cube the zucchini. Wash the bell pepper, pat dry, halve it, remove seeds and membranes, and dice the flesh. Wash the tomato, pat dry, trim the stem end, and cube the flesh. Thinly slice the heavy cream with an equal amount of warm water. Peel and finely dice the onion.

2. 2.

   Heat the ghee, add cumin, mustard seeds, and ajvar, and fry until they pop. Add the diced onion and cook for 2-3 minutes. Pour in the warm cream-water mixture and first add the carrots along with curry leaves, ginger, Asant, turmeric, and fennel; simmer for 5 minutes. Then stir in coconut milk and the curry powder blend. Add cauliflower, zucchini, and chili peppers and steam until vegetables are al dente.

3. 3.

   Finally add the bell pepper pieces and peas, then the tomato cubes and lemon juice, seasoning with salt to taste. Serve the vegetable curry garnished with fresh coriander.