Quick Microwave Vegetable Coconut CurryVeg

1

In a microwave-safe bowl, add 1½ tbsp of oil and heat it in the microwave for 1 minute.

2

Carefully remove the bowl and stir in the chopped garlic, chopped ginger, shredded onion, shredded green capsicum, curry leaves, and salt. Mix well and microwave for 1 minute.

3

Add the chopped French beans, julienned carrot, and corn to the bowl.

4

Give everything a good mix and microwave for 1 minute.

5

Add the turmeric powder, curry powder (or garam/sambar masala), and red chilli powder. Stir well to coat the vegetables.

6

Pour in 1 cup of water. Cover the bowl with cling film and poke a few holes in the top to allow steam to escape. Microwave for 2 minutes.

7

Remove the bowl carefully and peel back the cling film. Add the coconut milk, a pinch of sugar, and the tamarind pulp. Mix thoroughly.

8

Cover the bowl again with the cling film and microwave for another 2 minutes.

9

Carefully remove the cling film, stir the curry one last time, garnish with fresh coriander leaves, and serve hot with steamed rice.