Vegetable Curry with Rice and Papadums

Mixed vegetable curry cooked in a creamy coconut milk base with aromatic spices, served with fluffy rice and crispy papadums.

Ingredients

• 1 cup chopped Green & Red Peppers
• 1 cup, chopped Grey Zucchini
• 1 cup, diced Russet Potatoes
• 2 cloves, minced Garlic
• 1 can Coconut Milk
• 1 tsp each Seasonings (Garam Masala, Curry Powder)
• 1 inch piece, grated Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder

Instructions

1. Sauté minced garlic and grated ginger until fragrant.
2. Add diced potatoes, chopped green and red peppers, and zucchini. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Add coconut milk, garam masala, curry powder, turmeric powder, cumin powder, and salt. Stir well to combine all the ingredients.
4. Bring the curry to a simmer, then reduce the heat to low. Cover the pan and cook for about 15-20 minutes, or until the potatoes are tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
5. Serve the vegetable curry hot with basmati rice and papadums.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: lunch