Very good to all! Today I bring you a very easy recipe that actually came from the idea of taking advantage of the vegetables that I had in the fridge. One of my favorite dishes when you are looking for great results and a delicious flavor but without too much desire to cook. Indeed: a quick and easy vegetable curry.
This curry has garlic, onion, zucchini, mushrooms and sliced carrots. Obviously you can use other vegetables, but this combination is delicious, as well as cheap.
Canned coconut milk (not brick)
3 handfuls of mushrooms
Olive oil< br> *Baking paper for the potatoes
Step by step
- If we are going to accompany the vegetable curry with roasted potatoes, the first thing we will do is wash the potatoes well and cut them deep at the top (look at the opening they have in the photo).
- We put them to cook in abundant boiling water and leave them until they can be easily pierced with a fork or toothpick. li>
- While the potatoes are cooking, we are going to prepare the vegetable curry. To do this, peel and slice the garlic.
- Sauté it in the pan over medium heat, greasing the base with olive oil.
- While we brown the garlic, peel the onion and finely chop half of it.
- Add it to the pan, and when it is slightly golden, add the courgette cut into strips.
- Next, add the sliced mushrooms.
- While all the vegetables are browning, peel and cut the carrot. I have cut it into thin slices with a peeler, previously cutting the carrot in half and then laminating it with the peeler. If not, you can cut it into slices or cubes.
- By this time, the potatoes should already be well cooked. We remove them from the water, we open the cut well (I made the thickest cut, look at the first photo below). And we spice with parsley, paprika, garlic powder, a pinch of cumin, salt and olive oil.
- Put them in the oven, lit from above, until toasted.
- While the potatoes are roasting, we continue with the curry. To do this, add half the can of coconut milk to the pan and mix. Ideally, pour in the thickest part of the coconut milk first, which is at the top of the can.
- Stir well, and add generous curry (about 2 small teaspoons), 2/3 teaspoon of cumin, two pinches of parsley, salt to taste.
- Mix again, and keep over medium/low heat for 5 minutes, stirring periodically.
- I recommend that you check the curry flavor and add more curry if desired.
- When the potatoes are roasted and the curry is well mixed, we serve it on the plate. And that’s it!