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Categories:
fresh ginger garlic soy sauce sesame oil curry powder paprika cumin light coconut milk ketchup onion potatoes carrots cauliflower broth
Viewed: 8 - Published at: 9 years agoIngredients
- 1 12 teaspoons fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 14 teaspoons sesame oil
- 1 12 teaspoons curry powder
- 1 12 teaspoons paprika
- 34 teaspoon cumin
- 1 14 cups light coconut milk
- 14 cup ketchup
- 1 onion
- 3 potatoes
- 4 carrots
- 1 head cauliflower
- 12 cup broth
Method
- Cut your vegetables into bite-size pieces, and simmer all but 1/2 an onion in the broth.
- Heat the sesame oil in a pan, and saute the garlic and ginger for about 2-3 minutes.
- Add the 1/2 onion and cook until the onion begins to turn golden.
- Add the vegetables, spices, and soy sauce to the pan and cook for about a minute.
- Add the ketchup and a little bit of broth to the pan, and bring it to a low simmer.
- Slowly begin adding the coconut milk (it should take at least 2 minutes).
- Add in more broth as needed.
- The curry shouldn't be too thick.
- Cook another ten minutes or until the curry is fragrant, take it off the heat, and serve!
