Vegetable Curry

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Vegetable Curry
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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
1 teaspoon Cumin
1 teaspoon Coriander
40 grams Shelled peanut
1 shallot
1 garlic
2 centimeters Galangal
2 Coriander
1 teaspoon Shrimp paste
1 organic Lime (zested and juiced)
1 dried Thai chili
400 milliliters Coconut cream
2 tablespoons soy sauce
1 teaspoon Palm sugar
400 grams waxy potatoes
400 grams Tofu
200 grams Broccoli
200 grams Cauliflower
1 scallion (only the white and light green portions)
How healthy are the main ingredients?
CuminshallotgarlicLimesoy saucepotato

Preparation steps

1.

Toast cumin and coriander in a hot dry skillet until fragrant. Place in a mortar and let cool. Toast peanuts in a dry skillet until fragrant, remove from the pan and let cool. peel shallots, garlic, galangal and coriander roots, rinse as needed, trim as needed and cut everything into small pieces. Place everything in the mortar, add shrimp paste, lime zest and Thai chili and crushed all into a paste. Add peanuts and crush.

2.

Boil coconut cream in a pot. Add peanut mixture, stir and season with lime juice, soy sauce and sugar. Peel potatoes, rinse and dice. Add potatoes to the pot and simmer for about 10 minutes until slightly thick while stirring occasionally.

3.

Meanwhile, dice tofu. Rinse broccoli and cauliflower, trim and cut into individual florets. Add broccoli and cauliflower to the pot and simmer for another 5 minutes.

4.

Rinse scallions, trim and cut diagonally into thin rings. Season to taste. Serve curry in bowls garnished with scallions.

5.

Serve if desired with quinoa.