afoona
Indian Vegetable Curry
vegetables

Indian Vegetable Curry

A creamy Indian vegetable curry in a rich coconut sauce – a vegan dish steeped in aromas

⏱ 45 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Fried onion

  1. 1
    Heat the oil in a large pot over medium heat.
    ⚙ Pan-fryingStoveLarge pot
  2. 2
    Add the onion and fry, stirring, until the onion turns golden.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  3. 3
    Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.
    ⚙ Adding to the hot fat and fryingStove
    💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

  1. 4
    Add the cumin, turmeric, cinnamon, chili pepper, salt and black pepper and stir.
  2. 5
    Add the tomatoes and cook 5 minutes.
    Stove
  3. 6
    Add the carrot and coconut milk and bring to a boil.
    Stove
  4. 7
    Turn down the heat and simmer 10 minutes.
    ⚙ SimmeringStove
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  5. 8
    Add the broccoli and cook another 8 minutes.
    Stove
  6. 9
    Sprinkle the cilantro on top.
  7. 10
    Serve the stew with white rice.
362calories
6 gprotein
14 gcarbs
32 gfat
● protein 6%● carbs 15%● fat 78%

Per serving (291 g), of 4 servings

For the Fried onion · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Large pot · Also works: Pot (Cook in two batches)

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