Vegetable Curry Pancakes
Curry and coconut milk create a perfect harmony in this spicy yet creamy vegetable pancake. The various colorful vegetables are not only delicious but also extremely nutritious, making this dish a light yet satisfying vegetarian alternative. If you like spicy, exotic flavors, you should definitely try this pancake!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking constantly until you have a smooth, lump-free batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine well.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet occasionally.
7
For the filling, finely chop the onion and garlic, then sauté in a little oil in a skillet until translucent.
8
Cut the carrot, zucchini, and bell pepper into thin strips, then add them to the onion.
9
Sprinkle with curry powder and black pepper, then stir and sauté for 5-6 minutes, until the vegetables are slightly softened.
10
Pour in the coconut milk and cook for another 3-4 minutes, until the sauce slightly thickens.
11
Fill the prepared pancakes with the curried vegetable mixture, then fold or roll them up.
12
Serve fresh, sprinkled with chopped cilantro.
