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🍽️ Clementine Vegetable Curry with Mint

508 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 700 g potatoes
• 400 g celery
• 1 bunch spring onions
• 1 lime (juice and grated zest)
• 2 tsp finely grated fresh ginger
• 2 tbsp oil
• 2 tbsp curry powder
• 2 tsp turmeric
• salt
• 200 ml vegetable broth (instant)
• 400 ml coconut milk (unsweetened; 1 can)
• 4 clementines
• 1 tbsp chopped mint
• mint (for garnish)

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Cut the carrots into pieces approx. 2 cm in size.
3. 3. Cut the potatoes into wedges.
4. 4. Wash the celery and remove the tough parts.
5. 5. Slice the celery into approx. 0.5 cm thick slices.
6. 6. Wash the spring onions and remove the dry tips.
7. 7. Cut the white and light green parts of the spring onions into rings.
8. 8. Heat oil in a large pan or pot.
9. 9. Add the potatoes, carrots, celery, the grated lime zest and the ginger to the hot oil.
10. 10. Stir in the curry powder and the turmeric.
11. 11. Sauté the vegetables briefly.
12. 12. Add the spring onion rings, the broth and the coconut milk.
13. 13. Let the curry simmer for approx. 20 to 25 minutes.
14. 14. Season the mixture lightly with salt.
15. 15. Peel the clementines.
16. 16. Cut the clementine flesh into small cubes.
17. 17. Stir the clementine cubes, the lime juice and the mint into the curry.
18. 18. Taste the curry again and adjust seasoning if needed.
19. 19. Turn off the heat.
20. 20. Let the curry stand covered for approx. 2 minutes.
21. 21. Garnish the finished curry with fresh mint leaves as desired.

Nutrition per serving

• kcal: 508
• Protein: 9 g · Fett/Fat: 28 g · Carbs: 53 g