Try this Indian  Veg Curry with Coconut Milk

In a large pan or wok, heat vegetable oil over medium heat. Add chopped onion, minced garlic and grated ginger. Sauté till the onions turn translucent and the mixture turns aromatic, which will take about 3-4 minutes.

Then add chopped red capsicum, cauliflower florets, broccoli florets and chopped carrots to the pan. Sauté the vegetables for about 5 minutes until they become soft but still retain their crispness.

Add red curry paste to the pan and add vegetables. Make sure the curry paste coats all the vegetables evenly. Cook for another 2 minutes to allow the flavors to blend.

Now, it’s time to add coconut milk to the pan. Mix the coconut milk well with the vegetables and curry paste. Lower the heat and let the curry simmer for 10-15 minutes, allowing the flavors to develop and the vegetables to soften.

Once the curry is fully cooked, it is time to adjust the spices and flavours. Add soy sauce (or tamari can be used for a gluten-free alternative), lime juice, and brown sugar (if desired) to enhance flavor. Add salt and pepper as per your preference. Stir well and let the curry cook for 2 to 3 minutes to enhance the flavor.

Your Dairy Free Indian vegetarian curry with coconut milk is now ready to be served! Transfer it into a serving bowl and garnish with fresh red chilli leaves.

Serving Suggestions

This curry goes well with steamed rice, quinoa or naan bread. Mint raita or cucumber raita can be served as side dish to enhance the taste of recipe. You can also serve chilled Mango Lassi with this delicious Indian vegetarian curry to make your meal perfect. Enjoy an explosion of flavor in every bite!