Vegetable and mushroom curry with coconut milk

Step-by-step recipe

Step 1:

Finely chop the cilantro together with the root and place in a blender.

Step 2:

Add chopped garlic and ginger, coarsely chopped onion.

Step 3:

Seed and quarter the jalapeño pepper and add to a blender.

Step 4:

Grate the lime zest and add it to the blender.

Step 5:

Pour in 60 ml of water and blend until smooth.

Step 6:

Pour the puree into a saucepan, add salt, ground cumin, coriander, turmeric, cayenne pepper (optional).

Step 7:

Add olive oil, place over medium heat, stir and cook over medium heat until a thick paste forms and the oil separates.

Step 8:

Pour in coconut milk and water, add salt to taste. Stir.

Step 9:

Cover and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

Step 10:

Dice green and red bell peppers, zucchini and tofu, cut mushrooms into pieces.

Step 11:

Add the vegetables and mushrooms to the saucepan and increase the heat to high. Bring to a boil and cook for 5-6 minutes, until the zucchini has softened slightly.

Step 12:

Add small halved broccoli florets and green peas. Stir.

Step 13:

Turn off the heat, add lime juice, divide among plates and serve.

Cooking tips

Wash the cilantro thoroughly, including the roots, to remove any remaining soil.

Use only the green part of the lime zest; the white fibers are bitter and can ruin the flavor.

Don't add more than half a tablespoon of ginger, otherwise the dish will be too tart and bitter.