Curry is one of my favorit dishes. You’ll get a ton of veggies into your belly and it brings you that comfy feeling on cold or rainy days. Add some extra spices to make it your own.
Ingredients:
For my lovely yellow veggie curry for two people you’ll need:
- A handful of okras (available on your local food market or in a specialized Indian store)
- 5 Baby corn on the cob
- 1 large piece of ginger
- 1 small round zucchini
- 1 spring onion
- 1 tsp. of coconut oil (I’m using the native version from Alnatura, which has a light coconut taste. https://www.alnatura.ch/de/produkte/alnatura-kokosoel-nativ.html. Coconut oil is heat resistant and can therefore be used for any wok dishes)
- 1 yellow Chili (for a more mild curry, remove seeds), cut into rings
- Basmati rice for two people, cooked according to instructions on package. If you are on a low-carb diet or would like to try an alternative to rice, quinoa or red lentils go well here.
- 250ml coconut milk (I’m using Thai Kitchen’s light coconut milk, available at Migros https://produkte.migros.ch/thai-kitchen-coconut-milk-light)
- 2 tsp. Turmeric powder
- Pepper to taste
- 1 glove of garlic
- Some Mustard seeds
- 1 bunch of coriander, if you like it
Turmeric is a real superfood. In some cultures, it is said that the root has special healing powers and some claim it can slow down or even stop the growth of cancer cells.
Preparation:
- Prepare the rice, quinoa or lentils according to the instructions on the package. Set aside.
- Heat the coconut oil in a wok pan. Briefly fry the spring onion, garlic, ginger and corn. Add the rest of the vegetables, fry briefly and then deglaze with coconut milk.
- Add the spices to the vegetables, cover and simmer on a low heat for approx. 7 minutes until the vegetables are done, but not over-cooked. They should still be crunchy.
- Serve the rice on a plate and add the veggie curry. Serve with fresh coriander (if you like it) or naan bread.
Have fun cooking!