Vegetarian curry

Barley snow fungus quail eggs soup
October 15, 2015
Hearty chicken soup
October 19, 2015

Once in a while we like to go vegetarian for a change. Some call it Meatless Monday, other simply just acknowledge it as Vegetarian Fridays. Whatever it’s called I still find it nice to eat just vegetables once in a while.

Spices to be blended

8 shallots

1″ old ginger

1/2 ” turmeric

3 cloves garlic

3 dried chili (seeds removed)

1 tsp cinnamon powder

1 Tbsp Baba’s curry powder

Vegetables

(serves 4)

1 medium size aubergine (cut into bite-size chunks)

6 okras (cut into 1″ long)

2 red tomatoes (cut into quarters)

Rest of the ingredients

olive oil

1 1/2 litres water

1/2 cup fresh milk

2 Tbsp coconut oil

sea salt to taste

Method

  1. Heat up some olive oil in a curry pot. Scrap in all the blended ingredients and saute until fragrant approx. 3 – 4 minutes.
  2. Pour into the curry pot 1 1/2 litres of water and bring to boil. Add all the cut vegetables and bring it to simmer for 20 minutes.
  3. Pour in some milk and coconut oil. Add sea salt to taste.

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