Spicy Vegetable Curry with Coconut Milk

Ingredients and Weight:

• 2 large onions, chopped (300g)
• 3 cloves garlic, minced (15g)
• 2 teaspoons ginger paste (10g)
• 1 red bell pepper, chopped (200g)
• 2 green bell peppers, chopped (200g)
• 2 medium potatoes, peeled and cubed (300g)
• 1 large carrot, cut into chunks (200g)
• 100g snap peas, trimmed
• 1 zucchini, chopped (200g)
• 1 cup coconut milk (240ml)
• 1/2 cup vegetable broth (120ml)
• 1 tablespoon Madras curry powder (15g)
• 1 teaspoon garam masala (5g)
• 1 teaspoon ground turmeric (5g)
• 1/2 teaspoon red chili flakes (5g)
• Salt and black pepper to taste
• Optional: cilantro for garnish

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (out of 5)

Preparation Method Steps:

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger paste and sauté until softened, about 5 minutes.
3. Add the bell peppers and cook for another 5 minutes.
4. Add the potatoes, carrots, snap peas, zucchini, and vegetable broth.
5. Season with the curry powder, garam masala, turmeric, red chili flakes, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
7. Stir in the coconut milk and bring back to a simmer.
8. Cook for another 10 minutes, or until the sauce has thickened.
9. Garnish with cilantro, if desired.

Nutritional Information:

• Calories: 250 per serving
• Protein: 8g
• Carbohydrates: 40g
• Fat: 10g

Dish Characteristics:

• Aromatic and flavorful
• Creamy and slightly spicy
• Vegan and gluten-free
• Colorful and visually appealing

User Comments:

• "This is the best vegetable curry I've ever had! The flavors are so well-balanced and it's not too spicy."
• "I love that this curry is vegan and gluten-free. It's a delicious and healthy meal."
• "The coconut milk adds a lovely richness to the curry. It's perfect for a cold night."

Special Precautions and Tips:

• Adjust the amount of red chili flakes to your desired level of spiciness.
• If you don't have vegetable broth, you can use water instead.
• Be careful not to overcook the vegetables. They should be tender but still have a slight bite to them.
• This curry can be served with rice, naan bread, or roti.