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🍽️ Creamy Vegetable Curry

341 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 1 walnut-sized piece ginger
• 1 chili pepper
• 1 eggplant
• 250 g zucchini
• 400 g cauliflower
• 2 carrots
• salt
• 2 tbsp peanut oil
• 2 tsp curry powder
• 0.125 l vegetable stock
• 100 ml unsweetened coconut milk (from the can)
• pepper (from the mill)
• 1 tbsp lime juice

Instructions

1. 1. Peel the garlic clove and the piece of ginger. Cut both into very small cubes.
2. 2. Cut the chili peppers in half lengthwise. Remove the seeds. Wash the peppers and chop them finely.
3. 3. Wash the eggplant and the zucchini. Cut off the hard ends. Cut the vegetables in half lengthwise, then into quarters.
4. 4. Slice the quarters of the eggplant and zucchini into slices about half a centimeter thick.
5. 5. Wash the cauliflower. Remove the hard stems. Break the head into small florets.
6. 6. Peel the carrots. Slice them diagonally.
7. 7. Bring water to a boil and add salt. Cook the cauliflower florets and carrot slices for 5 minutes.
8. 8. Rinse the cooked vegetables immediately under cold water. This stops the cooking process. Let the vegetables drain.
9. 9. Heat the oil in a large pot.
10. 10. Sauté the garlic, ginger, chili, eggplant, and zucchini over high heat. Stir while doing so. Cook for 3 minutes.
11. 11. Sprinkle the curry powder over the vegetables.
12. 12. Pour the vegetable stock and the coconut milk into the pot.
13. 13. Bring the mixture to a boil. Let it simmer uncovered for 5 minutes over medium heat.
14. 14. Add the pre-cooked carrots and cauliflower to the sauce.
15. 15. Let everything simmer together for 3 minutes.
16. 16. Season the curry with salt, pepper, and lime juice to your taste.
17. 17. Serve the curry with 50 grams of whole grain basmati rice per person.

Nutrition per serving

• kcal: 341
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 22 g