Vegetable Curry with Coconut Milk

Instructions

1. Step 1

   On the cutting board, use the vegetable peeler and chef's knife to peel and dice the onion, peel and mince the garlic, peel and cube the potato, peel and slice the carrot, chop the bell pepper, and cut the cauliflower into bite-size florets. Use the box grater to finely grate the ginger.

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

2. Step 2

   Heat the vegetable oil in the large saucepan over medium heat, add the onion, and stir with the wooden spoon for 4–5 minutes until softened and translucent.

   Timer: 5 min (scalable)

   Ingredients used: 1.0 piece Onion, 30.0 ml Vegetable Oil

   Cookware: large saucepan — medium heat, wooden spoon — stirring

3. Step 3

   Add the garlic, ginger, and curry powder to the softened onion and stir over medium heat for 1 minute, until fragrant and lightly toasted.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 3.0 clove Garlic, 20.0 gr Ginger

   Cookware: large saucepan — medium heat, wooden spoon — stirring

4. Step 4

   Add the potato, carrot, cauliflower, and bell pepper and stir over medium heat for 5 minutes to coat them in the aromatics and begin softening.

   Timer: 5 min (scalable)

   Ingredients used: 1.0 piece Bell Pepper, 2.0 piece Carrot, 400.0 gr Cauliflower, 3.0 piece Potato

   Cookware: large saucepan — medium heat, wooden spoon — stirring

5. Step 5

   Pour in the coconut milk and add 3.0 gr of the salt, then bring to a gentle simmer over medium-low heat. Covering is not required; stir occasionally for 25 minutes until the potato is easily pierced and the sauce is creamy.

   Timer: 25 min (scalable)

   Ingredients used: 400.0 ml Coconut Milk, 3.0 gr Salt

   Cookware: large saucepan — medium-low heat, wooden spoon — stirring

6. Step 6

   Remove the large saucepan from the heat, taste the curry, and stir in the remaining 2.0 gr of salt. Serve when the vegetables are tender and the sauce coats them thickly.

   Ingredients used: 2.0 gr Salt

   Cookware: large saucepan — off heat, wooden spoon — stirring