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Ingredients
Vegetable Curry
- Ingredients
- 2 garlic cloves
- 1 walnut sized pc ginger
- 1 chili pepper
- 1 Eggplant
- 250 grams Zucchini
- 400 grams Cauliflower
- 2 carrots
- salt
- 2 Tbsps Peanut oil
- 2 tsps Curry powder
- ⅛ l vegetable stock
- 100 milliliters unsweetened Coconut milk (canned)
- freshly ground peppers
- 1 Tbsp Lime juice
Peel garlic and ginger, chop finely. Halve chile pepper lengthwise, remove seeds, dice into small pieces. Rinse eggplant and zucchini, quarter lengthwise and cut into 1/2 cm (approximately 0.2 inch) thick slices.
Rinse and dry cauliflower, cut into florets. Peel carrots, cut diagonally into slices. Cook carrots and caulifolwer in boiling salted water for 5 minutes. Drain.
Heat oil in a large pot. Saute garlic, ginger, chile, eggplant and zucchini for 3 minutes on high heat, stirring. Sprinkle with curry powder. Add broth and coconut milk, bring to a boil, simmer for 5 minutes.
Add precooked carrots and cauliflower florets and simmer for 3 minutes. Season with salt and pepper. Drizzle with lime juice. Arrange curry on plates. Serve acompanied by basmati rice.
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |