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 %)

Ingredients

for
4
Ingredients
250 grams new potatoes
1 kilogram Peas (in pods) (or 300 grams frozen) (approximately 11 ounces)
2 carrots
juice of 1 lemons
2 tablespoons vegetable oil
1 Red chile pepper
2 tablespoons Curry
Iodized salt
peppers
300 milliliters Vegetable broth
2 zucchini (with blossoms)
2 teaspoons cornstarch
fresh cilantro (and lemon wedges for garnish)
How healthy are the main ingredients?
potatocarrotlemonCurryzucchini

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.