4 Persons
Ingredients
- 1 Onion
- 3-4 Garlic cloves
- 2-3 cm Ginger fresh
- 2-3 EL Madras curry powder
- 400 ml Coconut milk
- 400 ml Tomatoes from the tin
- 1/2 TL Garam Masala
- 1/2 Broccoli
- 1/2 Cauliflower
- 1-2 Carrots
- 1 Courgette
- 1-2 EL Almonds planed
- Coriander fresh
- Oil for roasting
- Salt
Instructions
- Peel and finely chop the onion and garlic. If desired, peel the ginger with a spoon and chop into small pieces. Fry the onions, garlic and ginger in a little fat in a pan for a few minutes.
- Add the curry powder and fry briefly for just under a minute while stirring. Deglaze immediately with the coconut milk and tomatoes. Stir well and make sure that nothing sticks to the bottom of the pan. Allow the sauce to simmer for approx. 10 minutes so that it reduces slightly. Then puree and season with salt and a pinch of garam masala.
- Cut the vegetables into pieces and cook in the sauce for a few minutes. Alternatively, they can of course also be fried, steamed or blanched.
- Briefly toast the sliced almonds in a dry pan so that they take on a light colour.
- Serve the Madras vegetable curry with the sliced almonds and fresh coriander. Serve with Basmati rice or naan bread.