Name: Vegetable Curry with Coconut Milk
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ghee (clarified butter) - ¼ cup; Onion, chopped - 1 medium; Garlic, minced - 3 cloves; Curry powder - 1 tablespoon; Coconut milk - 1 (14 ounce) can; Carrots, chopped - 2 large; Potato, chopped - 1 large; Parsnip, chopped - 1 medium; Broccoli, cut into florets - ½ head; Cauliflower, cut into florets - ¼ head; Sliced fresh mushrooms - 2 cups; Water - 1 cup

Ingredients for - Vegetable Curry with Coconut Milk

1. Ghee (clarified butter) ¼ cup

2. Onion, chopped 1 medium

3. Garlic, minced 3 cloves

4. Curry powder 1 tablespoon

5. Coconut milk 1 (14 ounce) can

6. Carrots, chopped 2 large

7. Potato, chopped 1 large

8. Parsnip, chopped 1 medium

9. Broccoli, cut into florets ½ head

10. Cauliflower, cut into florets ¼ head

11. Sliced fresh mushrooms 2 cups

12. Water 1 cup

How to cook deliciously - Vegetable Curry with Coconut Milk

1 . Stage

Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.

2 . Stage

Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.

3 . Stage

Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.