Vegetable Curry

Ingredients

• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Green peas - 1/2 cup
• Cauliflower florets - 1 cup
• Bell pepper - 1, diced
• Potato - 2, diced
• Carrot - 2, sliced
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Salt - To taste
• Cayenne pepper - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. Add the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt. Stir well to coat the onions and spices.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer.
5. Add the sliced carrots, diced potatoes, diced bell pepper, cauliflower florets, and green peas. Stir to combine.
6. Cover the pot and let the curry simmer for about 20 minutes, or until the vegetables are tender.
7. Stir in the chopped cilantro and lime juice.
8. Serve the vegetable curry hot with steamed rice or naan bread.