- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Serving: 4 servings
Nutrition facts (per portion)
- Serving Size: 4 servings
Vegetable Curry
Vegetable curry can be served as an individual dish or snack, or you can prepare it as an addition to some other delicious dish.
Ingredients
- carrot - 250 g
- potatoes - 300 g
- ginger - 50 g
- petiolate celery - 100 g
- broccoli - 1
- red onion - 1
- garlic - 2 cloves
- olive oil - 1 tablespoon
- curry - 2 tablespoons
- vegetable stock - 400 ml
- lime juice - from 1 lime
- frozen peas - 150 g
- cream - 100 ml (33%)
- salt - pinch
- ground pepper - pinch
- sugar - pinch
- coriander - handful, chopped
- chilli pepper - 1
- white yoghurt - 1 tablespoon
- coriander leaves - for garnish
Instructions
- Peel carrot, potatoes and ginger, clean celery and cut all in bigger pieces. Divide broccoli in florets and rinse. Peel onion and garlic, slice onion, chop garlic.
- Heat oil in saucepan and brown all prepared vegetables shortly in it. Poeder with curry, stir, add vegetable stock, lime juice and simmer until soft.
- Finally add unfrozen peas and cream, simmer shortly, season with salt, pepper and sugar.
- Add chopped coriander, chopped chilli pepper and yoghurt.
- Divide curry on plates and garnish with coriander leaves.
