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Posted on Mar 26, 2013 in Main Course, Recipes Section: | 0 comments

Vegetable Curry

Vegetable Curry

Vegetable Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 2 large Onions, sliced very thin
  • 1 ½ lbs. (678 g) Potatoes, medium chunks
  • 1 lb. (452 g) Zucchini, small chunks
  • 1 lb. (452 g) Eggplant, small chunks
  • 1 lb. (452 g) Cauliflower, florets and stems
  • 1 lb. (452 g) Cabbage, chopped
  • 1 lb. (452 g) Green beans, whole
  • ½ Tbsp. (8 ml) Garlic, minced
  • 6 Tbsp. (90 ml) Curry powder
  • 5 sprigs Curry leaves, optional
  • 5 Tbsp. (75 ml) Coconut Oil
  • 14 fl. oz. (400 ml) Coconut milk
  • 1 Tbsp. (15 ml) Sea salt
  • 17 fl. oz. (500 ml) Water, in 2 portions
Instructions
  1. Heat Coconut Oil in large pot.
  2. Brown potatoes and remove.
  3. Fry onions until brown; add garlic, continue frying.
  4. Add curry powder and leaves.
  5. Stir until mixture becomes dry.
  6. Stir in 5 fl. oz. (160 ml) of water slowly to form a thick paste.
  7. Add cauliflower, then rest of water; stir.
  8. Add green beans, salt and cabbage.
  9. Stir and cover for 5 minutes.
  10. Add eggplant, zucchini and coconut milk.
  11. Add potatoes.
  12. Stir, cover and simmer until vegetables are cooked.
  13. Stir occasionally.

 

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