Coconut Curry with Veggies | Yoga of Eating

Updated: Apr 19

Ingredients : 1 medium size Onion chopped 1/2 inch grated Ginger 4 to 5 grated cloves of Garlic 1 medium size tomato 1 Tablespoon roasted Chickpea ( garbanzo bean) powder Himalayan Pink Salt to taste 1 small Potato One medium Carrot Half cup chopped green beans 2 florets Cauliflower 300 ml Coconut Milk ( Fresh if possible ) 1 teaspoon dry Coriander powder Madras Curry Powder ( Optional) OR 1.5 teaspoon Curry powder Method : Fry the onions in one tablespoon oil. After few minutes, add ginger and garlic. After the fragrance rises, add the chopped veggies and sautee for a few minutes. Add the chopped tomato and keep stirring . Add a tablespoon of roasted chickpea ( garbanzo bean) powder then add the salt, turmeric and coriander powder and keep stirring for a few more minutes. Finally, add the coconut milk till it starts boiling and keep stirring till the veggies are well cooked. Add water to dilute if needed.


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