From craving to table
Instructions
- 1
Step 1: Heat olive oil in a large pot over medium heat.
- 2
Step 2: Add diced onions and minced garlic, sauté until fragrant, about 2 minutes.
- 3
Step 3: Stir in curry powder, paprika, and turmeric, cook for another minute to toast the spices.
- 4
Step 4: Add diced eggplant, sliced zucchinis, chopped bell peppers to the pot, stir well to coat with spices.
- 5
Step 5: Pour in diced tomatoes and coconut milk, season with salt and pepper, bring to a simmer.
- 6
Step 6: Cover and let it simmer on low heat for 20 minutes, stirring occasionally.
- 7
Step 7: Uncover and cook for an additional 10 minutes to thicken the curry.
- 8
Step 8: Taste and adjust seasoning if needed. Serve the Italian vegetable curry over cooked rice, garnish with fresh basil leaves.