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Vegetable Curry

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Notes

Vegetable Curry
Ingredients:
2 cups mixed vegetables (e.g., potatoes, carrots, peas, cauliflower, or green beans), chopped
2 tbsp oil 
1 large onion, finely chopped
1 tbsp ginger, minced
1 tbsp garlic, minced
2 medium tomatoes, finely chopped (or 1 cup puree)
1T Mint, finely chopped
2 tbsp korma/curry masala
1 cup coconut milk
1 cup water 
Salt, to taste
Fresh cilantro, for garnish
Instructions:
  • Heat oil in a deep pan or pot over medium heat. Add chopped onions and sauté until golden brown.
  • Stir in minced ginger and garlic, cooking until fragrant (about 1 minute).
  • Add tomatoes and mint and cook until they soften and form a thick paste (about 5-7 minutes).
  • Stir in the korma/curry masala, cooking for 1-2 minutes to release its aroma.
  • Add the mixed vegetables and mix well to coat them in the masala. Cook for 3-4 minutes, stirring occasionally.
  • Pour in coconut milk and water/vegetable stock. Bring the curry to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
  • Adjust salt to taste. Garnish with fresh cilantro and serve with steamed rice, naan, or roti