🍽️ Vegetable curry with pumpkin, sweet potato, cabbage and beans

Name: Vegetable curry with pumpkin, sweet potato, cabbage and beans
Total time: 30 min
Yield: 4 servings
Ingredients: 3 shallots; 150 g princess beans; salt; 100 g bean sprouts; 250 g sweet potatoes; 300 g butternut squash; 100 g white cabbage; 3 firm tomatoes; 1 red chili pepper; 2 tbsp peanut oil; 3 lime leaves (Asian market); 400 ml unsweetened coconut milk (from a can); 150 ml vegetable broth; 1 tbsp palm sugar (or brown sugar); 2 spring onions; 2 tbsp light soy sauce; 2 tbsp lime juice

424 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

3 shallots
150 g princess beans
salt
100 g bean sprouts
250 g sweet potatoes
300 g butternut squash
100 g white cabbage
3 firm tomatoes
1 red chili pepper
2 tbsp peanut oil
3 lime leaves (Asian market)
400 ml unsweetened coconut milk (from a can)
150 ml vegetable broth
1 tbsp palm sugar (or brown sugar)
2 spring onions
2 tbsp light soy sauce
2 tbsp lime juice

Instructions

1. Peel the shallots and cut them into large pieces.
2. Wash the beans, trim the ends and cut them into pieces about 3 centimeters long.
3. Cook the beans in a little salted water for 8 to 10 minutes.
4. Remove them with a slotted spoon and place them in a colander.
5. Shock them immediately with ice-cold water and let them drain well.
6. Place the bean sprouts in a colander and pour boiling water over them.
7. Shock them with ice water as well and let them drain.
8. Peel the sweet potatoes and wash the pumpkin.
9. Remove the seeds and cut both into cubes about 2 centimeters in size.
10. Cut the white cabbage into strips.
11. Rinse it briefly with hot water and let it drain.
12. Wash the tomatoes, remove the core and seeds and dice them.
13. Prepare the chili, wash it inside and out and chop it finely.
14. Heat the oil in a wok or a frying pan.
15. Fry the onions in it while stirring.
16. Add the sweet potatoes, pumpkin, cabbage, chili and lime leaves.
17. Fry everything while stirring for about 5 minutes.
18. Then add the tomato cubes.
19. Deglaze everything with coconut milk and broth.
20. Stir in the sugar.
21. Simmer on low heat for 15 to 25 minutes until everything is tender.
22. Wash the spring onions, trim them and cut them into thin rings.
23. Finally, gently fold in the beans and the sprouts.
24. Season everything with soy sauce, lime juice and salt.
25. Serve the curry in small bowls.
26. Serve hot, garnished with chili and lime leaves.

Nutrition per serving

kcal: 424
Protein: 8 g · Fett/Fat: 28 g · Carbs: 34 g