Coconut Vegetable Curry

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Coconut Vegetable Curry
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
250 grams waxy potatoes
250 grams carrots
2 centimeters fresh ginger
1 garlic clove
1 Apple
2 Red Bell pepper
1 stalk Leeks
2 Tbsps soybean oil
1 ½ Tbsps yellow Curry paste
350 milliliters unsweetened Coconut milk
150 milliliters Vegetable broth
salt
freshly ground peppers
Lime juice
Curry powder (for dusting)
How healthy are the main ingredients?
Coconut milkpotatocarrotLeeksoybean oilginger

Preparation steps

1.

Peel the potatoes, carrots, ginger and garlic. Cut the potatoes into bite-sized pieces. Cut the carrots into thin slices. Finely grate the ginger and garlic. Peel the apple, quarter, core and slice thinly. Rinse the bell peppers, cut in half, remove seeds and ribs and dice.

2.

Slice the leeks lengthwise, rinse thoroughly and cut diagonally into 1 cm (approximately 1/3 inch) wide pieces.

3.

Heat the oil in a wok and saute the garlic and ginger. Add the potatoes and saute briefly. Stir in the curry paste, coconut milk and broth. Simmer about 5 minutes over medium heat. Add the carrots and bell peppers and simmer another 10 minutes. Stir in the leeks and apple slices and simmer for 5 minutes. Season with salt, pepper and lime juice. Serve in bowls dusted with curry powder.