Coconut milk vegetable curry
Our version of vegetable curry: potatoes, carrots and courgette simmered in a coconut milk flavoured with Madagascar curry.
- Prep 15 min
- Cooking 30 min
- Total 45 min
- Serves 4 servings
- Difficulty Easy
This vegetable curry simmers in a coconut milk that softens the curry and coats the vegetables in a smooth sauce. Our version keeps the cooking simple, in a single pot, for a complete meal.
The curry we prepare is a blend of Madagascar spices, with its own house composition. It flavours the oil from the start of cooking, before the vegetables and coconut milk.
Preparation
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Peel and cut the potatoes, carrots and courgette into even pieces. Slice the onion and garlic.
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Heat the oil in a casserole dish and sauté the onion and garlic for 3 minutes, until translucent.
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Add the curry powder and mix for 30 seconds over low heat, so it flavours the oil without burning.
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Add the potatoes and carrots, mix to coat them, then pour in the coconut milk and water.
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Bring to a simmer, cover and cook for 20 minutes over low heat.
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Add the courgette and continue cooking for 10 minutes, until all the vegetables are tender under the tip of a knife.
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Season with salt at the end of cooking and serve with rice.
The little extra that changes everything
Sauté the curry powder for a few seconds in the hot oil before adding the vegetables: this step develops its flavour, as long as you stay on low heat so it does not burn. For another dish with Madagascar curry, see chickpea carry. To find out more about this blend, read Madagascar curry. Our products for this recipe: Madagascar curry (40 g pouch)
