Vegetable Curry : Free Style

I would like to inform my readers that all recipes that I am publishing are tested and are of my own version. Since some of you my friends are vegetarian this is a recipe definitely for you. Pure vegetables. Be sure to read the whole recipe before cooking. (Photograph of the recipe is shown at the middle of the article and it is taken by the author)

 Ingredients: 

½  of medium size cauliflower, cut into pieces 

½ of medium size broccoli, cut into pieces 

5 pieces carrots regular size, peel and cut slantwise 

Few pieces of green beans 

Few pieces of mongetout 

Few pieces of baby corn, cut slantwise 

400ml coconut milk 

2 tablespoons yellow curry powder 

3 gloves of garlic, peel and crash 

½ of medium size onion, dice 

A pinch of salt to taste 

1 tablespoon of corn flour 

2 tablespoons peanut oil 

¼ cup of water 

Procedure:

 1. In a medium size pan pour a half of water, bring to boil put in carrots, simmer for a minute, add in baby corn,   cauliflower, broccoli, green beans, mongetout, simmer for few minutes. Drain then set aside.

2. Mix water and corn flour stir until dissolve.

3. Heat same clean pan, put in the oil heat a while, add garlic sauté until golden brown put in onion then fry till  transparent. Add coconut oil wait till it boil stirring constantly, add curry powder, water and corn flour mixture. Constantly stirring until thickens.

4. Add all the vegetables into the pan. Toss and simmer for few minutes until fully blend.  Dish out and serve.

Tips on how to enjoy cooking and eating this recipe: 

-  Don’t over cook the vegetable, take out from heat while  they are crunchy

-  Serve the recipe with rice

-  Don’t cover pan while boiling the curry mixture

-  Serve while it is hot

-  It is good to soak the vegetable for few minutes in cold water before cutting them