photo: Curry with vegetables

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!


  • Vegetable oil
    1 tbsp
  • Green beans
    250 g
  • Green peas
    250 g
  • Broccoli
    1 pcs
  • Curry paste
    1 tbsp
  • Lemongrass
    - to taste
  • Ginger
    - to taste
  • Onion
    1 pcs
  • Vegetable broth
    300 ml
  • Coconut milk
    500 ml
  • Salt
    - to taste


  • 1. Fry a finely chopped onion in vegetable oil for 5 minutes.
  • 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.
  • 3. Pour hot broth in, bring to a boil and cook on a medium heat for 15 minutes.
  • 4. Pour coconut milk in, bring to a boil and cook for another 5 minutes.
  • 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.
  • 6. Put the vegetables in a saucepan with curry and heat them well, season with lime juice.
  • 7. Serve it hot, sprinkled with chopped cilantro.