Easy vegetarian curry, that even a meat lover will love!
Sometimes, even in the middle of a summer, all I really crave are some creamy, wonderfully flavorful veggies served over a Nan bread or a bowl of quinoa, and this easy vegetarian curry is my favorite! Especially now, when my vegetable backyard garden is full of zucchini, and the cauliflowers are fresh and crunchy, this recipe is my go-to, rainy day special! And since I convinced my daughter Lili that purple carrots are actually magical fairy carrots, she can’t get enough of this “magical dinner” as she calls it!
What I like about this easy vegetarian curry, is that it can be a great base to mix with any grilled meat! But, served over some quinoa, it makes for a comforting, and filling meal, that even a meat lover will love!
What you’ll need:
1 can light coconut milk
1 tablespoon fresh ginger
3 garlic cloves
1 tablespoon cumin
1 tablespoon madras curry
1 teaspoon Sriracha sauce
1 sweet potato big
2 potatoes
2 big yellow zucchini a
Half a cauliflower
3 colorful carrots
Cut all the veggies in to small pieces, and start by cooking potatoes and sweet potatoes with carrots and cauliflower over some olive oil, on medium heat for around ten minutes. Add zucchini, and all of the spices, and let it cook until all the vegetables start getting soft. Add coconut milk, stir well and let it simmer on low heat for around five more minutes. Serve when all the vegetables are soft but don’t overlook them! (you don’t want them to be mushy, but slightly crunchy and soft!).
This curry is delicious with some Nan bread, over rice or with Quinoa. And I like to garnish it with some fresh cilantro from the garden! Also, if you’d like to freeze it for one of those busy weekdays, then just skip the coconut milk, and add it once you’re reheat your curry! Enjoy!
