Autumn vegetable curry with coconut milk

Introduction

This creamy and spicy autumn vegetable curry is perfect for warming up on chilly October evenings. Take advantage of seasonal vegetables for a dish that is both healthy and comforting.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 piece of fresh ginger, grated
• 2 carrots, cut into rounds
• 1 zucchini, diced
• 1 sweet potato, cubed
• 1 red pepper, diced
• 400 ml coconut milk
• 2 tablespoons red curry paste (or to taste)
• 200 g green beans, chopped
• Salt and pepper to taste
• Fresh coriander for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, garlic and ginger. Sauté until the onion is translucent.
3. Stir in carrots, zucchini, sweet potato and pepper. Cook for about 5 minutes.
4. Add the curry paste and mix well until the vegetables are coated.
5. Pour in the coconut milk and bring to the boil.
6. Reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
7. Add the green beans and cook for another 5 minutes.
8. Season with salt and pepper. Serve hot, garnished with fresh coriander.

Serving suggestion

Serve this curry with basmati rice or naan bread for a complete and tasty meal.