This traditional Comorian coconut curry is made with a blend of spices, onion, garlic, ginger, and a variety of vegetables. The creamy coconut milk adds a rich and creamy texture to the dish, while the combination of spices give it an aromatic and flavorful finish. It's a great dish to make for a family dinner or a special occasion.
Ingredients
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1 tablespoon vegetable oil
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1 onion chopped
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2 cloves garlic, minced
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1 tablespoon ginger, minced
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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0.5 teaspoon ground cardamom
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0.25 teaspoon ground cloves
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0.5 teaspoon cayenne pepper
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1 cup diced tomatoes
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2 cups vegetable broth
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1 cup diced potatoes
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1 cup diced carrots
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1 cup green beans
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1 cup coconut milk
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0.25 cup chopped fresh cilantro
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0.25 teaspoon salt
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0.25 teaspoon ground black pepper
Vegetarian
vegan
coconut curry
Comoros
Vegetarian
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- short description
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Heat oil in a large pot over medium heat.
Add onion and cook for 3 minutes.
Add garlic and ginger and cook for 1 minute.
Add spices and cook for 1 minute.
Add tomatoes, broth, potatoes, carrots, and green beans.
Bring to a boil and reduce heat to low.
Simmer for 30 minutes.
Stir in coconut milk.
Simmer for 15 minutes.
Stir in cilantro, salt, and pepper.
- detailed description
-
Heat the oil in a large pot over medium heat.
Add the onion and cook for 3 minutes, stirring occasionally.
Add the garlic and ginger and cook for 1 minute, stirring constantly.
Add the cumin, coriander, turmeric, cardamom, cloves, and cayenne pepper and cook for 1 minute, stirring constantly.
Add the tomatoes, vegetable broth, potatoes, carrots, and green beans and stir to combine.
Bring the mixture to a boil and then reduce the heat to low.
Simmer for 30 minutes, stirring occasionally.
Stir in the coconut milk and simmer for 15 minutes.
Stir in the cilantro, salt, and pepper and serve.
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