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Ingredients
for
4
Vegetable Curry with Almonds
35 min.
Time:
464
calories
Calories:
Health Score:
94 / 100
Ingredientsfor
- Ingredients
- 3 shallots
- 2 garlic cloves
- 1 stalk Leeks
- 4 carrots
- 500 grams Broccoli
- 2 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 800 grams crushed Canned tomatoes
- 150 grams almonds (ground)
- 4 Tbsps Crème fraiche
- 500 milliliters Vegetable broth
- salt
- cayenne pepper
- 1 bunch cilantro (for garnish)
Preparation
1.
Peel onions and garlic and finely chop both.
2.
Peel carrots and cut into slices.
3.
Rinse broccoli and drain.
4.
Rinse leek, cut in half lengthwise, trim and cut into strips.
5.
Heat oil in a pan, add onions and garlic to the pan, saute until soft, add curry powder, mix and fry briefly. Add tomatoes and almonds to the pan and simmer for about 10 minutes. Then puree with an immersion blender, add creme fraiche and stir.
6.
Boil vegetable stock in a saucepan, add carrots, broccoli and leeks, reduce heat, cover and cook over low heat for approximately 4 minutes until al dente. Then add curried almond sauce to the saucepan, stir, simmer for another few minutes and season withsalt and cayenne pepper. Serve garnished with coarsely chopped cilantro.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |