Assorted vegetables in curry sauce

Today is recipe for making the most of it, a few mixed vegetables in curry sauce rescued from my fridge, before they go bad!

A delicious and very easy recipe, which can also be made with chicken, hake or shrimp, for example, and accompanied with rice to soak up the rich sauce.

You can make the combination of vegetables that you like or that you have at hand, or even make it with just one. For example, I also make it with spinach.

Well, let's get down to work:

INGREDIENTS:

• 1 broccoli floret
• 1 leek
• 1 zucchini
• 1 carrot
• 2 cloves garlic
• 1 cube of approximately one cm of ginger
• 1 chili pepper (ocpional)
• 200 ml coconut milk
• 100 ml of water
• 1 teaspoon of salt
• 2 teaspoons of curry powder

STEP BY STEP RECIPE:

1. Finely chop the garlic and ginger and brown in a pot with a little oil, being careful not to burn it. Brunoise the onion and leek (only the white part) in thin slices and sauté together with the above with half a teaspoon of salt, ten minutes.
2. Peel the carrot and zucchini. Cut into small squares and add to the rest of the vegetables.
3. Wash the broccoli well and cut into florets and add them to the pot. Stir. Sauté for another 5 minutes. .
4. Add the curry and the chili pepper and a little salt and stir over low heat so that it does not burn. Then cover the vegetables with the coconut milk and water and add the chopped coriander (only the leaves). Cook for 12 minutes over low heat.

And our mixed vegetable curry is ready!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum