Vegetable Curry

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Vegetable Curry
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Health Score:
9,5 / 10
45 min.


1 small Cauliflower
300 grams green Beans
800 grams waxy potatoes
1 onion
5 carrots
½ bunch cilantro
2 bay leaves
1 Tbsp vegetable oil
400 milliliters unsweetened Coconut milk
300 milliliters Vegetable broth
For the curry paste
½ Tbsp Chili powder
½ Tbsp sharp paprika
1 onion (finely chopped)
1 Tbsp ground cilantro
1 Tbsp ground Galangal
1 tsp salt
4 Tbsps chopped cilantro
1 Lime (grated zest and juice)
2 sprigs Lemongrass (chopped)
1 tsp freshly ground peppers
3 garlic cloves (crushed)
1 tsp Crab paste
60 milliliters sesame oil
How healthy are the main ingredients?
potatoCoconut milkCauliflowerCaulifloweronioncarrot

Preparation steps


For the curry paste: In a blender, combine all of the curry paste ingredients and puree to a paste. Rinse the cauliflower, green beans, potatoes and carrots. Cut the cauliflower into florets. Peel the carrot and potatoes and cut into cubes. Trim the green beans, and depending on their size cut crosswise into thirds or quarters. Cook the potatoes in a pot of boiling salted water along with the bay leaves until knife-tender, about 25 minutes.


Add the carrots, cauliflower and green beans to the pot with the potatoes when they're about 5 minutes away from being tender. Peel the onion and cut into small cubes. Heat the oil in a saucepan and sauté the onions until translucent. Stir in 1-2 tablespoons of the curry paste. Drain the vegetables and add to the saucepan with the onions.


Pour in the broth and coconut milk and simmer over low heat for 3 minutes. Rinse the cilantro and chop coarsely. Stir the cilantro into the curry and season with additional curry paste. Serve hot.