Curry vegetables

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  • Curry powder: 1 tablespoon
  • Paprika powder: 1 teaspoon
  • Ginger powder: 1 teaspoon
  • Saffron indian powder: 1 teaspoon
  • Cumin powder: 1 pinch
  • Garlic: 1 tooth
  • Chopped onion: 1
  • Peeled tomatoes: 1 small can (or 3 or 4 fresh tomatoes, ripe)
  • Vegetables to choose from (courgettes, green peas, chick peas, broccoli, etc.): the taste
  • Coconut milk: 1/2 tin


Pour a little olive oil or oil in a saucepan. Add the chopped onion and the garlic and let you earn a little bit of color. Add the spices, and allow it to drop its delicious aromas, stirring constantly.

Add the red pepper and let it cook a little (2 to 5 minutes), stirring frequently. Add the tomatoes and simmer covered for 15 minutes or until peppers are tender. Join the courgettes and the chickpeas, engage, and cook for another 10 to 15 minutes, or until the courgettes begin to become tender.

Finally, pour in the coconut milk until the vegetables are covered, to stay with very sauce.

Cook disclosed for 10 to 15 minutes.

Serve with white rice, or basmati, or coma to the spoon in the bowl.

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