Pea Curry with Fresh Cilantro

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Pea Curry with Fresh Cilantro
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories340 kcal(16 %)
Protein21.1 g(22 %)
Fat6.6 g(6 %)
Carbohydrates47 g(31 %)
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
1 kilogram
Peas (in pods) (or 300 grams frozen) (approximately 11 ounces)
2
juice of 1 Lemons
2 tablespoons
1
2 tablespoons
300 milliliters
2
Zucchini (with blossoms)
2 teaspoons
fresh Cilantro (and lemon wedges for garnish)

Preparation steps

1.

Peel the potatoes, rinse and dice. Remove the peas from their pods. Peel the carrots and cut into slices.

2.

Heat the oil in a large saucepan, add the vegetables and chile and sauté briefly. Add the lemon juice and curry and season with salt and pepper. Pour in the broth, cover and simmer for about 20 minutes.

3.

Rinse the zucchini, set the blossoms aside and slice the zucchini. Add the zucchini slices to the curry and simmer for 5 minutes. Mix the cornstarch with a little cold water until smooth, add to the curry and bring to a boil. Chop the zucchini blossoms and fold into the curry. Season with salt and pepper and serve garnished with cilantro and lemon wedges.