Preparation Guide

Shopping List

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 sweet potato, diced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 cup cauliflower florets
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparing Instructions

1. Heat a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is soft and translucent.

2. Stir in the curry powder, cumin, and coriander, and cook for another minute until fragrant.

Cooking Instructions

3. Pour in the coconut milk and vegetable broth. Add the sweet potato, zucchini, bell pepper, and cauliflower. Stir to combine.

4. Bring the curry to a simmer and cook for 25-30 minutes, or until the vegetables are tender. Season with salt and pepper.

Serving Instructions

5. Garnish with fresh cilantro and serve the curry hot with rice or naan.