Creamy Veg Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the curry
- 2 Tbsps vegetable oil
- 1 onion (chopped)
- 1 green chili pepper (finely chopped)
- ¾ inch fresh ginger (peeled, chopped)
- 2 cloves garlic cloves (minced)
- 2 tsps Turmeric (ground)
- 1 tsp Cumin (crushed)
- 1 tsp Coriander (crushed)
- 1 ⅔ cups vegetable stock (approx. quantity)
- 1 ⅔ cups Coconut milk
- 1.333 cups Sweet potato (peeled, cut into bite-sized pieces)
- ⅔ cup Lotus root in slices (frozen), thawed
- 1 cup Thai Eggplant (sliced)
- 1 cup Black eyed pea (roughly chopped)
- 1 ½ cups Okra (pods)
- ¾ cup chickpeas (tinned, drained)
- 1 cup Cauliflower (florets)
- 1 handful Spinach (roughly chopped)
- 1 tsp tamarind extract
- 1 Tbsp Lime juice
How healthy are the main ingredients?
Sweet potatoCoconut milkEggplantCauliflowerCauliflowerchickpeasPreparation steps
1.
Heat the oil in a large saucepan and fry the onion with the chilli, ginger, and garlic until transparent. Add the turmeric, cumin and coriander and fry briefly.
2.
Pour in the vegetable stock and coconut milk, bringing the liquid to a gentle simmer.
3.
Add the sweet potatoes and simmer gently for approximately 10 minutes, stirring occasionally. Add the remaining vegetables and the tamarind and simmer for a further 10 - 12 minutes until everything is cooked and tender to the point of a knife.
4.
Season the curry to taste with lime juice, salt, and ground black pepper.
5.
Serve in bowls, garnished with coriander leaves and fried onions.
