This curry sauce combines perfectly with almost every veggie, so you can choose any vegetable you like the most for the preparation of this meal (zucchini, potatoes, pepper, spinach, cauliflower…). Coconut milk also combines excellent with the sauce; it gives it a lighter, easier taste.
- canola or olive oil
- 1 sliced onion
- 2 crushed cloves of garlic
- 1 tablespoon grated fresh ginger
- 1-3 cups chopped fresh vegetable (potatoes, cauliflower or anything you like)
- 2-3 teaspoons curry paste
- ¼ teaspoon salt
- 400 ml coconut milk
- a handful of fresh chopped spinach (remove the stems)
In a large pan pour olive oil and fry onion over medium-high temperature, until it gets soft, which takes about 2-3 minutes. Add the garlic and ginger and cook for a minute more. Add all the vegetables you chose and cook them until soften enough. Add the remaining veggies along with the cumin, curry paste, coconut milk and salt. Bring the mixture to a simmer. (You can also stir in chutney if you like it). Cook until sauce thickens and the veggies are soft, then add salt, pepper and spinach. Stir well and cook for a minute more. This curry can be served over rice with chopped peanuts.