Creamy veggie curry (Print Version)

# Ingredients:

01 - 1 zucchini.
02 - 1 potato.
03 - 1 carrot.
04 - 1/2 head of cauliflower.
05 - 1 onion.
06 - 2 garlic cloves.
07 - 400 ml coconut milk.
08 - 2 tablespoons yellow or red curry paste.
09 - 1 teaspoon ground turmeric.
10 - 1 teaspoon cumin powder.
11 - 1 tablespoon vegetable oil.
12 - 200 ml vegetable stock.
13 - Salt.
14 - Black pepper.
15 - Fresh cilantro.

# Instructions:

01 - Cook the garlic and onion in oil until they brown a little. Add the potato, carrot, and cauliflower. Let everything simmer for 5 minutes.
02 - Stir in the curry paste, turmeric, and cumin. Give it a good mix and cook for around 2 minutes to bring out the flavors.
03 - Pour in the coconut milk and vegetable stock. Bring it to a boil, then let it simmer gently for 20 minutes or until the veggies soften.
04 - Toss in the zucchini and keep cooking for another 10 minutes. Adjust seasoning to taste.
05 - Dish it up warm, garnish with fresh cilantro, and serve alongside basmati rice or naan bread.

# Notes:

01 - Adding zucchini late keeps its texture crispier.
02 - Customize how spicy it is by adjusting the curry paste amount.

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