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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A simple curry that tastes great and stands up well to omissions and substitutions. I've used all variety of veggies in this. If you don't want to use ketchup, you can use 1 1/2 tbsp brown sugar and 3 tbsp tomato paste instead. Ingredients:
1 1/2 teaspoons fresh ginger |
2 garlic cloves, minced |
1 tablespoon soy sauce |
2 1/4 teaspoons sesame oil |
1 1/2 teaspoons curry powder |
1 1/2 teaspoons paprika |
3/4 teaspoon cumin |
1 1/4 cups light coconut milk |
1/4 cup ketchup |
1 onion |
3 potatoes |
4 carrots |
1 head cauliflower |
1/2 cup broth |
Directions:
1. Cut your vegetables into bite-size pieces, and simmer all but 1/2 an onion in the broth.
2. Heat the sesame oil in a pan, and saute the garlic and ginger for about 2-3 minutes.
3. Add the 1/2 onion and cook until the onion begins to turn golden.
4. Add the vegetables, spices, and soy sauce to the pan and cook for about a minute.
5. Add the ketchup and a little bit of broth to the pan, and bring it to a low simmer.
6. Slowly begin adding the coconut milk (it should take at least 2 minutes).
7. Add in more broth as needed. The curry shouldn't be too thick.
8. Cook another ten minutes or until the curry is fragrant, take it off the heat, and serve!
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