Category
Hot Dishes RecipesHot Vegetable Dish RecipesOther vegetablesVegetarian RecipesVegan RecipesWeight Loss RecipesTime
40 min
Serving
4 persons
Calories
177
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
-
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.
-
Grate ginger, chop the garlic and chili. Using a small grater remove the zest from the lime.
-
Cut carrots and celery, broccoli and cauliflower divide into inflorescences of approximately the same size.
-
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.
-
Add celery, simmer another 20 minutes. Add salt and lime zest.
-
Sprinkle with sesame before serving. Serve with rice.
