Vegetable Curry

• 2 tbsp oil
• 2 None onions, chopped
• 1 tbsp grated ginger
• 3 cloves garlic, crushed
• 1 tbsp curry powder
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 head cauliflower, cut into small florets
• 2 None potatoes, peeled and chopped
• 1 None carrot, chopped
• 1 1/2 cups vegetable stock
• 1 cup coconut milk or heavy cream
• 1 None zucchini, chopped
• 1 cup frozen peas
• 1/4 cup chopped cilantro
• None None Spiced rice, to serve (optional)

1. Heat oil in a large saucepan on medium heat. Saute onion 4-5 mins, until lightly golden. Add spices and cook, stirring, for 1-2 mins.
2. Add cauliflower, potatoes and carrot to pan with stock. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 10-15 mins.
3. Stir in coconut milk, zucchini and peas. Simmer, stirring, for 10 mins. Season to taste.
4. Sprinkle with cilantro. Serve with spiced rice, if desired.

oil, onions, ginger, garlic, curry powder, ground coriander, turmeric, cauliflower, potatoes, carrot, vegetable stock, coconut milk, zucchini, frozen peas, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/37589 (may not work)