Vegetarian Curry

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Salt - To taste
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Cauliflower - 1 cup, florets
• Bell pepper - 1, diced
• Carrots - 2, sliced
• Potatoes - 2, diced
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 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 the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent and fragrant, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
4. Add the diced potatoes, sliced carrots, diced bell pepper, and cauliflower florets. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
6. Season with salt to taste.
7. Serve the vegetarian curry over steamed rice or with naan bread.
8. Garnish with fresh chopped cilantro before serving.