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Vegetable curry
Vegetable curry

Before you jump to Vegetable curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. Each and every family must start making changes that are environmentally friendly and they must do this soon. Read on for some ways to go green and save energy, generally in the kitchen.

A lot of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is definitely something we can all perform, without difficulty. A lot of it really is simply utilizing common sense.

We hope you got benefit from reading it, now let’s go back to vegetable curry recipe. You can have vegetable curry using 9 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Vegetable curry:
  1. Use eggplant
  2. Provide zucchini
  3. Get cauliflower OR 3 small potatoes
  4. Get tomates
  5. Take onion
  6. Take curry
  7. Provide coconut milk
  8. Use ginger
  9. Take olive oil
Steps to make Vegetable curry:
  1. Mince the onion and cook it in a deep pan with olive oil, curry and ginger until golden-colored, over medium-high heat.
  2. Cut the cauliflower or the potatoes and add it/them in the pan. Mix regularly so it does not burn.
  3. Cut the eggplant in cubes and add it in the pan. Mix again.
  4. Slice the zucchini and add it in the pan. Mix again.
  5. Cut the tomates and add it in the pan. Mix again.
  6. Add salt and pepper.
  7. Cover and simmer for 30 minutes with 2 tablespoons of water, over medium heat.
  8. Pour the coconut milk in the mixture and cook for 10 more minutes.

Serve this curry over your favourite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice. See more ideas about indian food recipes, vegetarian recipes, recipes. This Malaysian Chinese vegetable curry recipe is loved by all communities in Malaysia. Once you have got all the ingredients, the vegetable curry is easy to prepare.

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