Name: Mixed Vegetable Creamy Coconut Curry
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 1 teaspoon Bassar curry masala (or hot chilli powder); 3 tablespoons coconut milk powder – optional; 1 courgette (zucchini), about 250 g (9 oz); 1 x 400 ml (14 fl oz) coconut milk; 2 tablespoons cooking oil; 1¼ teaspoon turmeric; 4 large garlic cloves; Chopped coriander (cilantro), including stems, to garnish – optional; 9 baby potatoes, about 400 g (14 oz); 2 carrots, about 250 g (9 oz); 2 large tomatoes; 1 red onion; 2 teaspoons salt; 4 cm (1½ inch) piece of ginger, washed but not peeled; 1½ cauliflower, about 350 g (12 oz); 2 teaspoons Madras curry powder

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

In Tibet – and in India, where he lived for many years – Yeshi found it impossible to get vegetables that were out of season. When he first arrived in the UK, he found it fascinating that the markets and shops stocked the same fruit and veg all year round, regardless of the season. However, he soon grew weary of the sameness of fruit and vegetable shopping here on this small island and has since found it one of