About the Recipe
My personal favourite dish from the retreat menu, this spicy creamy curry is so delicious and easy to make. The Spices are the Keys
Ingredients
- 1 bag of basmati grain rice
- 8 cans of coconut milk
- 2 large onions
- 1/2 clove of garlic
- 2 sweet potatoes
- 6 large carrots
- 2 sweet potaotes
- 1 large red peppers
- 1 large green pepper
- 1 large zuchinni
- 1 tsp ground black pepper
- 1 tsp of cayenne pepper
spices : cumin - ginger - curry - cinnamon
Preparation
STEP 1
Dice the onions and finely chop or crush the garlic and ginger. Lightly fry them in olive oil until fragrant and golden. Add 2 tablespoons of a blend of ground spices such as turmeric, cumin, coriander, cinnamon
Fry the spices for a few minutes to release their aromas and remove any raw bitterness.
STEP 2
Chop all the veggies into bite-sized pieces.
Boil the vegetables until just tender, then add Coconut milk and a can of tomatoes sauce to simmer for 10–15 minutes.
Add more spices to get the perfect Indian curry taste