Coconut Vegetable Curry

Ingredients for Coconut Vegetable Curry Recipe

  • 1 large onion
  • 2 capsicum peppers
  • 3 sweet potatoes
  • 5 eggplants
  • 200 g chickpeas or lentils
  • 1 box of coconut milk
  • 1 tablespoon of curry powder
  • 1 teaspoon turmeric powder
  • half a teaspoon of cumin
  • 2-3 tablespoons of lemon juice
  • 2 tablespoons of soy sauce
  • 2 tablespoons olive or coconut oil

to decorate

  • Parsley

How to Make Coconut Vegetable Curry

  • Add olive oil to a large saucepan. Fry the finely chopped onion and capia pepper until they turn colour.
  • Finely dice the sweet potato and add to the mixture. Add the chickpeas and cook for another 10 minutes, stirring occasionally.
  • Add the cubed eggplant on it. Mix the powdered spices in a bowl and add the soy sauce on it.
  • Then add it to the mixture in the pot and fry for another 3-4 minutes.
  • Add coconut milk, salt and pepper to it and cook for 45-60 minutes on low heat, stirring occasionally.
  • After it has cooled slightly, serve with boiled quinoa or salad if you wish.
  • (Remember that resting this dish for one day and consuming it the next day helps the flavors mix and make it more delicious.)

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