Vegetable Curry

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Vegetable Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
250 grams small new potatoes
salt
200 grams Cauliflower
150 grams baby Spinach
100 grams green Peas (frozen)
200 grams Pumpkin (such as Muscat)
2 onions
1 garlic
150 grams chickpeas (canned)
1 zucchini
4 tomatoes
2 tablespoons vegetable oil
1 teaspoon Garam Masala
1 pinch Cumin
½ teaspoon ground cilantro
1 teaspoon Turmeric
1 teaspoon red Curry paste
300 milliliters Vegetable broth
salt
freshly ground peppers
4 tablespoons Sour cream
How healthy are the main ingredients?
potatoCauliflowerCauliflowerPumpkinSpinachchickpeas

Preparation steps

1.

Scrub the potatoes and cook in a pot of boiling salted water for 15 minutes. Drain and cut into quarters. Rinse and drain the cauliflower. Rinse the spinach, spin dry and tear into large strips. Thaw the peas. Cut the pumpkin flesh into bite-size cubes. Peel the onions and garlic and cut into cubes. Rinse the chickpeas in a colander and drain. Rinse the zucchini, halve lengthwise and slice.

2.

Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel,  core, quarter and cut into small cubes.

3.

Heat the oil in a deep skillet and saute the potatoes and   cauliflower utnil golden brown.

4.

Add the pumpkin, zucchini, onion, garlic and chickpeas, and sauté briefly. Stir in the garam masala, cumin, coriander, turmeric and curry paste until coated and pour in the broth. Add the diced tomatoes, stirring to combine, and simmer over medium heat for about 10 minutes. Add the spinach and peas, and cook until the spinach has wilted and the peas are heated through. Taste and adjust the seasonings if necessary and serve on plates with a dollop of sour cream.