This is a simple colourful coconut based curry which is not very fancy but tastes great on a rainy day.. For a serving for 4 people you will need:
Ingredients:
1 tbsp oil
3 garlic cloves, pressed
2 hot green chilled, finely chopped
1 thumb sized ginger, finely grated
Vegetables:
1 big white onion, finely chopped
1 red capsicum, diced
2 tender medium-small courgettes, diced
1 corn, kernels taken out
Others:
salt to taste
1/2 tsp turmeric powder
a can coconut milk
1 - 3/4 cup water
1 tbsp lime juice
1 green Chili finely chopped to garnish
Method:
Prepare the vegetables as described above
I served it with plain white basmati rice, so you can also wash and soak the rice and cook according to instructions
Heat oil in a pan, when it’s hot, add the onions and let them soften
Now add the ginger, garlic and green Chili and fry them for about 30 seconds
Now add the capsicum, let it roast for 2-3 minutes
Now add the corn and roast it for a minute too
Finally add the courgettes, salt and turmeric powderand mix it all well, let it cook for 2 minutes
By this time the vegetables should get a bit brownish colour
Now add the cup of water and the coconut milk, mix it all well
Cook it covered for 3-4 minutes
Add a tablespoon of fresh lime juice, close the heat, garnish with the chopped green chilis and serve with fluffy basmati rice.
Tip: as you can see this recipe doesn’t have many spices, it’s basic salt, turmeric and green Chili. It’s a simple taste but very flavourful. You can avoid to garnish it with the green Chili if you like it mild and otherwise also fix the Chili to your taste.