Vegetable curry
Description
The recipe won't take much time. In my family, this dish is especially popular during the cold season, as the aromatic spices chase away gloom, while the taste warms and invigorates. It's a delicious and healthy dish that can be served with boiled rice or simply on its own. You can use any vegetables, but be sure to consider each vegetable's cooking time and start with those requiring the longest. In my case, all the vegetables take roughly the same time to cook. Serve hot.
Instructions
- 1
Step 1
I'm using a mix of frozen vegetables—cauliflower and broccoli, zucchini, carrots. I didn't thaw them. Real curry requires coconut milk, but I have coconut oil, which will give the dish its flavor.
- 2
Step 2
Finely chop the peeled onion and garlic. Add the onion to a frying pan with coconut oil.
- 3
Step 3
When the onion becomes translucent or even begins to turn slightly golden, add the garlic to the pan.
- 4
Step 4
Cut the tomato into small cubes. I used cherry tomatoes, so I cut them into 4 pieces each.
- 5
Step 5
After the garlic, add the tomatoes to the pan and sauté for about 2 minutes. Then add all the spices except salt.
- 6
Step 6
We'll fry it for literally a minute, the aroma in the kitchen is indescribable…
- 7
Step 7
Place the vegetables, salt them, and sprinkle with lemon juice. Add 1/3 cup of water or vegetable broth.
- 8
Step 8
Mix and cook covered over medium heat for about 15–20 minutes, until the vegetables reach your desired doneness. I like my vegetables to be slightly firm.
- 9
Step 9
Add finely chopped herbs, and here we have such bright and aromatic vegetables!
- 10
Step 10
And as a complement to the vegetables, let's cook some rice.