Sri Lankan Vegetable Curry (Mixed Veggies)

Ingredients

• 4 cups Mixed vegetables (carrots, potatoes, green beans, cauliflower)
• 2 tablespoons Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 small Green chilies
• 2 tablespoons Curry powder
• 1/2 teaspoon Turmeric powder
• 1 can Coconut milk
• 1/2 cup Vegetable broth
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 4 cups of mixed vegetables (carrots, potatoes, green beans, cauliflower) into bite-sized pieces, about 2.54 cm cubes. Finely mince the 3 cloves of garlic and 1 teaspoon of ginger. Thinly slice the 1 medium onion and the 1 small green chili.
2. 2Heat the 2 tablespoons of coconut oil in a large 5-quart pot or Dutch oven over medium heat (about 175°C / 175°C).
3. 3Add the sliced 1 medium onion, minced 3 cloves of garlic, minced 1 teaspoon of ginger, and sliced 1 small green chili to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
4. 4Stir in the 2 tablespoons of curry powder and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the prepared 4 cups of mixed vegetables to the pot. Stir well for 2-3 minutes to ensure all the vegetables are coated with the spice mixture.
6. 6Pour in the 1 can of coconut milk and the 1/2 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
7. 7Once simmering, reduce the heat to low (121.1°C / 120°C). Cover the pot and cook for 20-25 minutes, or until the vegetables are fork-tender. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of lime juice and 1 teaspoon of salt.
9. 9Serve the Sri Lankan Vegetable Curry hot. Garnish with the 1/4 cup of fresh cilantro.

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