Creamy Vegetable Curry with Coconut Milk

Name: Creamy Vegetable Curry with Coconut Milk
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indische Küche
Ingredients: 350 ml coconut milk; 60 g cauliflower florets; 60 g broccoli florets; 60 g yellow onion; 60 g red onion; 60 g celery stalks; 60 g celeriac; 60 g carrots; 60 g green bell pepper; 60 g red bell pepper; 60 g yellow bell pepper; 60 g tomatoes; 10 g fresh ginger; 5 g garlic; 15 g red chili pepper; 50 ml vegetable oil; 50 g butter; 3 tbsp fresh coriander; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp curry powder; 1 tsp ground cloves; ½ tsp ground coriander; 1 tsp salt; Basmati rice as a side dish; Flatbread as a side dish

4 servings

Buy all ingredients right below the recipe

Ingredients

350 ml coconut milk
60 g cauliflower florets
60 g broccoli florets
60 g yellow onion
60 g red onion
60 g celery stalks
60 g celeriac
60 g carrots
60 g green bell pepper
60 g red bell pepper
60 g yellow bell pepper
60 g tomatoes
10 g fresh ginger
5 g garlic
15 g red chili pepper
50 ml vegetable oil
50 g butter
3 tbsp fresh coriander
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp curry powder
1 tsp ground cloves
½ tsp ground coriander
1 tsp salt
Basmati rice as a side dish
Flatbread as a side dish

Preparation

1
In a small bowl, mix curry powder, salt, cardamom, cloves, ground coriander, and cinnamon. Set aside.
2
In a large bowl, mix 500 ml water with the coconut milk. Set aside.
3
Divide cauliflower and broccoli into small florets. Roughly chop both types of onions. Set aside.
4
Cut celery stalks, celeriac, carrots, and bell peppers into pieces about 2 cm in size. Set aside.
5
Roughly dice tomatoes. Finely chop ginger, garlic, and chili pepper. Set aside.
6
In a large pot over medium-high heat, heat oil and butter. Add both types of onions and sauté for about 1 minute, stirring constantly.
7
Add carrots, celeriac, celery stalks, and bell peppers and sauté for another minute, stirring.
8
Reduce heat to one-third, add the prepared spice mixture, and toast for 1 minute, stirring constantly.
9
Add chili pepper, ginger, garlic, and tomatoes. Sauté for another minute, stirring.
10
Pour in the water-coconut milk mixture, increase heat, and bring to a boil.
11
Add cauliflower and broccoli florets, reduce heat by half, and simmer for about 5 minutes.
12
Remove from heat and stir in the freshly chopped coriander. Season with salt to taste.
13
Serve hot with steamed basmati rice or fresh flatbread.

Knuspr-Küche

Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!