Vegetable Curry

So, I am following the vegan craze and decided to try some veggie dishes. Here’s the first and simple recipe that I introduced to my family and it was a hit. Bring on the new food styles.


  • 1.2 kilos mixed vegetables, such as carrots, parsnips, potatoes, broccoli, cauliflower, etc.
  • 2 tablespoons olive oil
  • 1 medium onion, finely sliced
  • 1 teaspoon salt
  • fresh ginger, about 2.5 cm in length, peeled and cut into thin matchsticks
  • 4 cloves garlic
  • 1/4 teaspoon ground cinnamon
  • 400 ml coconut milk
  • freshly ground black pepper


  1. Cut the vegetables into bite-size cubes.
  2. Heat the oil in a thick-bottomed pot with a lid. Add the onions and salt, and cook for 3 minutes, stirring frequently, until softened. Add the ginger, cloves, and cinnamon, and cook for 1 minute.
  3. Add the vegetables, and pour in two thirds of the coconut milk and 120 ml water.
  4. Stir, cover, bring to a low simmer, and cook for 30 minutes, stirring every now and then, until the vegetables are soft.
  5. Stir in the remaining coconut milk, cook for another minute or two, sprinkle with black pepper, and serve, with freshly steamed basmati rice.

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