Quick Vegetable Curry
Quick Vegetable Curry
Ingredients
- 1 tbsp olive oil
- 1 red onion chopped into wedges
- 1 tbsp peeled and finely chopped ginger
- 2 cloves garlic finely chopped
- 2 tbsp curry powder
- 1/2 cup vegetable stock 120ml
- 1 tbsp corn-starch
- 1 1/2 cups canned coconut milk full-fat, 350ml
- 1 eggplant chopped
- 1 zucchini sliced
- 1 1/2 cups mushrooms quartered, 115g
- 1 red bell pepper chopped
- 1/2 tsp lime zest
- 1 tbsp lime juice
- 1/4 cup fresh basil chopped, 5g
- 3 cups cooked white rice 480g
Instructions
- Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook, for 4 minutes or until soft. Stir in the curry powder and cook for another minute.
- Prepare the vegetable stock and mix it well with the corn-starch. Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables. Season with salt & pepper and mix well.
- Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving.
- Spoon rice onto plates and top with vegetable curry, garnish with fresh basil to serve.
Nutrition
Calories: 481kcalCarbohydrates: 57gProtein: 9gFat: 26gSaturated Fat: 20gSodium: 145mgPotassium: 934mgFiber: 9gSugar: 12gVitamin A: 1229IUVitamin C: 57mgCalcium: 71mgIron: 4mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!