Vegetable Coconut Curry

Instructions

1. Step 1

   Using the vegetable peeler, peel the sweet potato and ginger; use the chef's knife and cutting board to cut the sweet potato into 2 cm cubes, cut the cauliflower into bite-size florets, finely dice the onion, mince the garlic, and finely grate the ginger. Keep the prepared vegetables separated on the cutting board until needed.

   Cookware: Box Grater, Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the vegetable oil in the large pot over medium heat, then add the onion, garlic, ginger, and 1.0 gr salt; stir until the onion is soft, translucent, and fragrant. Stir in the curry powder for the final 30 seconds, until aromatic and evenly coating the onion.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Curry Powder, 4.0 clove Garlic, 20.0 gr Ginger, 1.0 piece Onion, 1.0 gr Salt, 30.0 ml Vegetable Oil

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the sweet potato and cauliflower to the pot and stir until coated in the curry mixture. Measure in the coconut milk and vegetable broth, scraping the bottom with the wooden spoon to combine.

   Ingredients used: 400.0 gr Cauliflower, 400.0 ml Coconut Milk, 500.0 gr Sweet Potato, 300.0 ml Vegetable Broth

   Cookware: large pot — medium heat, measuring jug, wooden spoon

4. Step 4

   Bring the curry to a gentle boil over medium-high heat, then reduce to low heat and simmer uncovered, stirring occasionally, until the sweet potato is fork-tender and the sauce lightly thickens. The cauliflower should be tender but still hold its florets.

   Timer: 20 min (scalable)

   Cookware: large pot — medium-high then low heat, wooden spoon

5. Step 5

   Stir in the spinach and remaining 2.0 gr salt, then cook over low heat until the spinach is fully wilted and bright green. Stir well so the seasoning is distributed through the creamy curry.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Salt, 150.0 gr Spinach

   Cookware: large pot — low heat, wooden spoon