Easy Vegetarian Curry Recipe with Coconut Milk

40 min | Easy | 14 Ingredients

1’Step: potatoes

Get your potatoes ready. I used potatoes as I am not a massive rice eater, but feel free to skip this step if you want to use rice.  Peel potatoes and chop them into smaller chunks, 2-3 cm big so they cook faster. Put it into boiling water and let it cook for 15 min on medium heat.

2’Step: veggies

While potatoes are boiling you can chop all your veggies. Carrots split in half or quartered lengthwise first, then cross cut into large chunks.
Do the same with tomatoes we need thicker chunks. Onion blogger slices. Courgette slices it in two lengthwise and then chop it into half circles.  You want the curry to still be crunchy so we need bigger pieces. Garlic on the other hand can be cut into smaller pieces, we want it to melt away a bit.

3’Step: on to the pan

Set the pan to medium heat (we used 6th out of 9 levels on our induction stove). Add olive oil to the pan, wait a moment so the olive warms up. First add the onions and sauté for 2-3 minutes. After that add carrots and again sauté for 3-4 min. Repeat with courgette, steer it for another 3-4 min. Add a pinch of salt- it will soften veggies faster. Add garlic and steer it for another 2 min. Add your soy sauce and vinegar. Add tomatoes to the pan and fry and steer for 3 min. Add a spoon of curry paste and mix it all together so it covers all the veggies evenly and fry it for another min.

4’Step: back to potatoes

In the meantime strain your potatoes and leave it to cool a bit on the side.

5’Step: back to the curry

To the pan add a whole can of coconut milk and increase the heat slightly to 7th level. Bring it to a boil and cook for 5 min. Strain your beans and rinse them in cold water, add them to the pan. Cook it for another 3 min.

6’Step: Plate it!

Chop coriander and start plating. Use a bowl so it can hold up the sauce. Start with potatoes, add a few ladlefuls of curry and garnish it with coriander.

Enjoy!