Vegetable Curry with Pomegranate and Coriander

Ingredients

• 3 cloves garlic
• 2 onions
• 2 red chili peppers
• 500 g waxy potatoes
• 400 g Cauliflower
• 2 carrots
• 2 red bell pepper caps
• 1 Zucchini
• 2 tbsp Coconut oil
• 2 tsp sweet paprika powder
• 2 tsp turmeric
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp fenugreek seed powder
• 2 tbsp Tomato paste
• 2 cans coconut milk (400 ml each)
• Salt
• 2 tbsp pomegranate seeds
• 2 tbsp chopped fresh coriander

Instructions

1. 1.

   Peel and dice the garlic and onions. Wash, trim, and chop the chili peppers. Peel and cube the potatoes. Rinse the cauliflower and break into small florets. Peel and cube the carrots; wash, trim, and dice the bell pepper and zucchini.

2. 2.

   Heat coconut oil in a pot, sauté garlic, onion, and chilies until fragrant. Add potatoes and remaining vegetables, stir to brown slightly. Stir in spices and tomato paste, mixing well. Pour in coconut milk, reduce heat, and simmer for 10-15 minutes. Season with salt. Fold in pomegranate seeds and serve in bowls topped with fresh coriander.