Vegetable Curry with Injera (Curry de Légumes avec Injera)

This Djiboutian Vegetable Curry with Injera is a flavorful and aromatic dish that is perfect for a cozy dinner at home. The combination of spices and vegetables creates a hearty and satisfying meal that is sure to impress your family and friends.

Vegetarian Vegan Main Course Djiboutian Djiboutian Cuisine Curry Injera
Vegetable Curry with Injera (Curry de Légumes avec Injera)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 4 cups mixed vegetables (such as carrots, potatoes, bell peppers, and green beans), chopped
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Injera bread for serving

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
  3. Stir in the curry powder, turmeric, cumin, coriander, and cinnamon. Cook for 1-2 minutes until fragrant.
  4. Add the mixed vegetables to the pot and stir to coat them with the spices.
  5. Pour in the coconut milk and bring the curry to a simmer. Cook for 20-25 minutes, or until the vegetables are tender.
  6. Season the curry with salt and pepper to taste.
  7. Serve the vegetable curry with injera bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Garnish with fresh cilantro and serve with a side of yogurt or chutney.

Tips & tricks

Tips: Feel free to customize the vegetables in the curry based on your preferences and seasonal availability.

Cost

$15