Curry vegetable recipe with coconut milk

Oriental cuisine is full of gourmet delights that are worth knowing! One of its most typical dishes is the vegetable curry, which can be both a senior vegan dish (because it does not carry any ingredient of animal origin) and a garrison for a dish with some animal protein. Learn with recipes to prepare these aromatic vegetables from the curry with coconut milk and pruéballas!

Ingredients to make vegetables to curry with coconut milk:

1. To prepare this vegetable to the curry with coconut milk you have to start gathering the necessary ingredients. If you wish, you can do the tahini sauce yourself.

2. hot a large pot or a pan with oil over medium-low heat and saute the onion and garlic cut into pieces.

3. Meanwhile, wash and chop vegetables in this vegetarian curry. The vegetables used here are only a suggestion because others such as leeks or zucchini can be included if desired.

4. When the onions are transparent, add the vegetables and jump over high heat for 1-2 minutes.

5. In a separate container, dissolve the cornstarch in a little coconut milk. This preparation will help you thicken this vegetable curry.

6. Sazone the vegetables with salt and add the rest of the ingredients (including the corn starch prepared in the previous step). Mix everything very well, cover and cook over medium-low heat for 20 minutes, or until the vegetables are soft but do not get rid of.

7. After the previous step, try the vegetable curry with coconut milk and, if necessary, rectify the taste with salt, pepper and curry or Chile powder. Serve the vegetable curry while hot as a main dish or as an accompaniment of a protein and good benefit!