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African Vegetable Curry
A flavorful and aromatic vegetable curry, rich with spices, coconut milk, and often a touch of sweetness from pineapple juice. This dish is versatile and can be adapted with various seasonal vegetables.
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- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp African Vegetable Curry spice blend (or a mix of curry powder, turmeric, cumin, coriander)
- 1 cup Chopped tomatoes
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Pineapple juice
- 4 cups Mixed vegetables (e.g., carrots, potatoes, bell peppers, cauliflower, green beans)(chopped into bite-sized pieces)
- Salt(to taste)
- Black pepper(to taste)
- 2 tbsp Fresh parsley or coriander(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large saucepan or pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the curry spice blend and cook for 30 seconds until fragrant.
- 4
Add the chopped tomatoes, coconut milk, and pineapple juice. Stir well to combine.
- 5
Bring the mixture to a simmer, then add the mixed vegetables. Stir to ensure they are coated with the sauce.
- 6
Cover the pot and simmer for 10-15 minutes, or until the vegetables are tender but not mushy. Add a little water if the sauce becomes too dry.
- 7
Season with salt and pepper to taste. Garnish with fresh parsley or coriander before serving.
ð¡ ããã®ã³ã
- âFeel free to use any seasonal vegetables you have on hand.
- âFor a spicier curry, add a pinch of chili flakes or a finely chopped chili pepper with the garlic and ginger.
- âServe with rice, quinoa, or flatbread.
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- Add a tablespoon of peanut butter to the sauce for a richer, nutty flavor.
- Include chickpeas or lentils for added protein and texture.