Curry with vegetables

In my opinion, curry with vegetables is a perfect winter dish. Delicate texture of the sauce and crispy vegetables are penetrated with aromas of spice and brings back the memories about warm countries. It warms so good!


1. Fry a finely chopped onion in vegetable oil for 5 minutes.

Curry with vegetables

2. Remove the top yellow layers of a lemongrass stalk, chop finely and add to the onions. Also send there a grated ginger and curry paste. Cook, stirring, for 1-2 minutes.

Curry with vegetables

3. Pour hot broth in, bring to a boil and cook on a medium heat for 15 minutes.

Curry with vegetables

4. Pour coconut milk in, bring to a boil and cook for another 5 minutes.

Curry with vegetables

5. Cook broccoli, beans and green peas in boiling salted water for 5 minutes, then throw them back in a colander and douse with cold water.

Curry with vegetables

6. Put the vegetables in a saucepan with curry and heat them well, season with lime juice. Serve it hot, sprinkled with chopped cilantro.

Curry with vegetables

Curry with vegetables



1 tbsp of vegetable oil

250 g of green beans

250 g of green peas

1 small broccoli head

1 tbsp of curry paste

1 stalk of lemongrass

a piece of ginger of about 2 cm

1 onion

300 ml of vegetable broth

500 ml of coconut milk

4 sprigs of cilantro



Appetizers Side Dish Recipes

More recipes

Potato croquettes with cheese

Potato croquettes with cheese

Delicate potato croquettes with a stringy cheese filling inside will look very appetizing on your re...