Your bowl won’t believe that A) this curry exists, and B) it gets to be the vessel to hold it! With an all-star cast of garden vegetables, mixed with seasoned secrets from the Buddha’s homeland, one taste of this curry has been known to lead many a meat-eater onto the vegan path.
For 4-5 People
5 garlic cloves
2 tablespoons curry powder
1 tablespoon salt
1 tablespoon chili
1 teaspoon paprika
1 teaspoon turmeric
1/2 cane coconut cream
Fry the onion and garlic for 5 minutes. Cut all of the vegetables roughly. First add the tomatoes and after 5-7 minutes add the other vegetables and the spices and fry for 10 minutes. Add 2 cups of water and cook for 20-30 minutes. If needed, add more water and the coconut cream. Cook for 5 more minutes and serve with fresh parsley on top.
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