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Recipe: Vegetable Curry

Vegetable Curry Recipe

By: Michelle B. Sultan



  • 1 tablespoon fresh ginger , chopped
  • 3/4 teaspoon turmeric powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coriander powder
  • 1/2 teaspoon cayenne powder
  • Salt and pepper to taste


  • 1 cup coconut milk
  • 2 cups vegetable broth (beef or chicken broth can be substituted)
  • 1 tablespoon ghee or vegetable oil
  • 1 tablespoon tomato paste
  • 1-2 cups of basmati rice


      1. In a large skillet or wok, heat the ghee or vegetable oil and fry the onion for a couple of minutes. Add garlic and ginger and fry for another couple of minutes.
      2. Add coriander, cumin, turmeric, and cayenne to the pan until the spices release their aroma (about 1 minute). Add the tomato paste and stir so that the mixture is coated.
      3. Add broth, coconut milk, cinnamon, salt & pepper.
      4. Add cauliflower, sweet potato, potato, tomato, and peas. Raise the heat until it boils and then lower the heat to a simmer so that the vegetables are cooked (about 25min).
      5. Add lemon juice and kale. Cook for a couple more minutes.
      6. Serve with rice and use the cilantro as a garnish on top.