Vegetable curry

A delicious dish with Indian sounds, full of spices and vegetables. It's also a clever way to make kids eat vegetables. For the winter, this dish will bring you full of vitamins and served hot, it will comfort you the taste buds.

Ingredients for 6 servings

• 1 can (398 ml) of coconut milk

• 398 ml of water

• 1 cauliflower

• 1 large sweet potato of about 450 gr

• 2 carrots

• 1 cup peas (frozen summer harvest)

• 2 sweet peppers

• fresh coriander

• 1 garlic clove, finely chopped

• 1 red onion

• juice of 1 lime (lime)

• 1 tablespoon fresh grated ginger

• 1 tablespoon of curry powder (according to your taste)

• 1 teaspoon ground coriander seeds

• 1 teaspoon of turmeric

• 2 tablespoons of coconut oil

• 1/2 cup cashews coarsely chopped

• salt and pepper

Note: if you like more spicy, do not hesitate to modify the dosage proposed according to your tastes.

Preparation of the recipe

Cut the sweet potatoes and carrots into cubes, defeat the cauliflower, cut the onion into thin slices and the peppers into small pieces.

1. In a large pan, pour in the coconut oil and sauté the onions and garlic over medium heat until they are a little golden and tender.

2. Add sweet potatoes, carrots, cauliflower, peas, peppers.

3. Then add all the spices, and condiments, and mix well with all the vegetables. Cook about 3 minutes over medium heat.

4. Add water and coconut milk, and bring to a boil. Close the lid with its lid, and continue cooking on a very low heat for 15 minutes.

5. Add the lemon juice and adjust the seasoning if necessary.

6. Add the cashew nut, and serve warm decorated coriander.

You can accompany with jasmine rice.

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Information

The flavors of this recipe are inspired by Ayurvedic cuisine. From the South of India, this cuisine is a way to eat in conscience by listening to the specific needs of the body.