Ingredients
- 2 tablespoons garlic oil
1 onion, peeled, halved and cut into half moons
Pinch kosher salt
1 green chile seeded and finely chopped
3/4-inch chunk fresh ginger, peeled and cut into fine strips
1/4 teaspoon crushed chiii flakes
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 (13.5-ounce) can coconut milk
1 quart vegetable stock
1 teaspoon sugar
1 tablespoon tamarind paste
12 ounces cauliflower, broken into florets (about 3 1/2 cups)
12 ounces broccoli, broken into florets (about 3 1/2 cups)
2 ounces green beans, trimmed and halved (large handful)
4 ounces baby corn, halved (about 1 1/2 cups)
6 ounces sugar snap peas (about 2 cups)
2 tablespoons chopped dill or coriander, or mixture of both
Description
A Delicious Vegetarian Dish With Mild Heat From The Curry Paste. Very Easy To Make, Even If You've Never Made INdian Before. The Fresh Ginger Is Worth The Effort!
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