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Vegetable Curry

5

40 min

Vegetable Curry

Vegetable Curry Photo 1

Time

40 min

Serving

4 persons

Calories

177

Rating

5.00★ (1)

Author: Antonina Blum

Indian dishes are usually considered to be very spicy. Vegetable Curry in this recipe can be considered an adapted version, not too hot, but with a bright spicy taste and with a fresh exotic touch. This light dish is perfect for a vegan lunch.

Ingredients

  • chickpea: 50 g
  • ginger: 15 g
  • garlic: 2 clove
  • chili pepper: 0.5 piece
  • lime: 1 piece
  • carrots: 120 g
  • celery stalk: 80 g
  • cauliflower: 200 g
  • broccoli: 200 g
  • olive oil: 20 ml
  • curry: 2 tsp
  • turmeric: 0.5 tsp
  • cream: 400 ml (coconut cream)
  • water: 50 ml
  • salt: 0.5 tsp
  • sesame: 10 g

Metric Conversion

Stages of cooking

Vegetable Curry Photo 2 1
Vegetable Curry Photo 3 2
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Vegetable Curry Photo 5 4
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  1. Soak chickpeas in water at room temperature for at least 4 hours. Drain water, rinse chickpeas. If desired, you can clean the chickpeas from the skins.

    Vegetable Curry Photo 2
  2. Grate ginger, chop the garlic and chili. Using a small grater remove the zest from the lime.

    Vegetable Curry Photo 3
  3. Cut carrots and celery, broccoli and cauliflower divide into inflorescences of approximately the same size.

    Vegetable Curry Photo 4
  4. Heat oil in a skillet. Fry the garlic , chili, ginger, curry powder and turmeric over medium heat. Add chickpeas, carrots, broccoli, cauliflower and coconut cream. Add 50 ml of water. Reduce heat to low. Simmer for 20 minutes.

    Vegetable Curry Photo 5
  5. Add celery, simmer another 20 minutes. Add salt and lime zest.

    Vegetable Curry Photo 6
  6. Sprinkle with sesame before serving. Serve with rice.

    Vegetable Curry Photo 7

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