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Vegetable curry
Vegetable curry

Before you jump to Vegetable curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily provides many benefits and is becoming a more popular way of life. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets demand a great deal of work and will significantly change how they live and eat. In reality, however, just making some minor changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely choose many items out of habit. For instance, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? One heart-healthy alternative that can give you a good start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy diet.

Evidently, it’s not at all hard to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to vegetable curry recipe. You can cook vegetable curry using 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Vegetable curry:
  1. Get 1 eggplant
  2. Use 1 zucchini
  3. Use 1 cauliflower OR 3 small potatoes
  4. Use 2 tomates
  5. Use 1 onion
  6. Get 3 tea spoon curry
  7. You need 20 cl coconut milk
  8. Use ginger
  9. Take olive oil
Steps to make Vegetable curry:
  1. Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat.
  2. Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn.
  3. Cut the eggplant in cubes and add it in the pan. Mix again.
  4. Slice the zucchini and add it in the pan. Mix again.
  5. Cut the tomates and add it in the pan. Mix again.
  6. Add salt and pepper.
  7. Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat.
  8. Pour the coconut milk in the mixture and cook for 10 more minutes.

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