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Vegetable Curry

| Added by: | All author's recipes 174 | All author's tips 148 | Rating: likes 0, dislikes: 0

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
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
Vegetable Curry
Stages of cooking
Stages of cooking
step 1 Vegetable Curry
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.

step 2 Vegetable Curry
2

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

step 3 Vegetable Curry
3

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

step 4 Vegetable Curry
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.

step 5 Vegetable Curry
5

Add celery, simmer another 20 minutes. Add salt and lime zest.

step 6 Vegetable Curry
6

Sprinkle with sesame before serving. Serve with rice.

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5.00/5 from 1 reviews

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