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South Indian Vegetable Curry

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main-dish dairy free vegan vegetarian dinner caribbean


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2 tablespoons garlic oil

1 onion, peeled, halved and cut into half moons

Pinch kosher salt

1 green chile seeded and finely chopped

3/4-inch chunk fresh ginger, peeled and cut into fine strips

1/4 teaspoon crushed chiii flakes

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground ginger

1 (13.5-ounce) can coconut milk

1 quart vegetable stock

1 teaspoon sugar

1 tablespoon tamarind paste

12 ounces cauliflower, broken into florets (about 3 1/2 cups)

12 ounces broccoli, broken into florets (about 3 1/2 cups)

2 ounces green beans, trimmed and halved (large handful)

4 ounces baby corn, halved (about 1 1/2 cups)

6 ounces sugar snap peas (about 2 cups)

2 tablespoons chopped dill or coriander, or mixture of both

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