SUMMER CURRY

Preparation time: 20-40 min

Difficulty: easy


Serves 4


Ingredients:

  • 1 tsp sesame oil

  • 1 tsp black mustard seeds

  • 5 dry curry leaves

  • 1/2 tsp fenugreek seeds

  • 1 bay leaf

  • 1 tsp turmeric powder

  • 1/2 tsp coriander seeds

  • 1 large onion

  • 2 cloves of garlic

  • 2 tsp fresh ginger

  • 3 carrots

  • 2 ribs of celery

  • 3 zucchini

  • 1 broccoli

  • 100 g green beans

  • 1/2 cabbage

  • 2-3 large tomatoes

  • 250 ml thick coconut milk

  • 2 rings of pineapple

  • 3/4 tsp caraway powder

  • pinch of cardamom

  • pinch of cinnamon

  • pepper

  • salt

  • fresh cilantro

  • lemon juice

  • pinch of cayenne pepper (if we like it spicy)

Use the spices that are available to you, or you can buy a Curry or Garam masala mixture and use it instead.



Add sesame oil to a pan and fry mustard seeds, curry leaves, fenugreek, bay leaf, turmeric powder, and crushed coriander seeds on medium heat. When mustard seeds start to pop gently, add grated fresh ginger and garlic. After a minute or two add thinly sliced onion. Add salt and stir gently until the onion dissolves and you get a coarse curry paste.


Gradually add vegetables of your choice: chopped carrots, celery, broccoli florets, green beans, sliced cabbage, and diced zucchini. Stir occasionally. When the vegetables soften and become vividly colorful, add roughly cut tomatoes. Then increase the heat and bring everything to a boil, add coconut milk and other spices (cumin, cardamom, cinnamon, pepper), and diced pineapple. Cover with a lid and simmer until vegetables are soft and the flavors are combined, approx. 15 - 20 minutes. Add more salt if necessary and season with cayenne pepper.


Serve in deep plates, sprinkle with cilantro leaves and lemon juice. If you want a proper meal, serve the dish with cooked rice and coconut yogurt.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.