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🍽️ Creamy Vegetable Curry

355 kcal · 30 min · 4 servings

Ingredients

• 300 g cauliflower florets
• 2 bell peppers
• 2 bell peppers
• 200 g beans
• 6 tomatoes
• 2 carrots
• 200 g peas
• 250 g sweet corn kernels
• 1 garlic clove
• 1 onion
• 2 tbsp ghee
• Garam Masala
• 1 tbsp red curry paste
• 150 ml coconut milk
• salt
• Cayenne pepper

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Cut the bell pepper in half.
3. 3. Remove the inside with the seeds.
4. 4. Cut the flesh into small cubes.
5. 5. Wash the beans under running water.
6. 6. Remove the hard ends and any strings.
7. 7. Cut the beans in half lengthwise.
8. 8. Pour boiling water over the tomatoes.
9. 9. Let them stand for just a short moment.
10. 10. Peel the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Remove the inside with the seeds.
13. 13. Cut the flesh into cubes.
14. 14. Peel the carrots.
15. 15. Cut the carrots in half lengthwise.
16. 16. Cut the carrots into small cubes.
17. 17. Peel the garlic clove.
18. 18. Peel the onion.
19. 19. Finely chop the garlic.
20. 20. Finely chop the onion.
21. 21. Heat the ghee (clarified butter) in a pan.
22. 22. Sauté the onion and garlic in it.
23. 23. Add the cauliflower to the pan.
24. 24. Add the diced bell pepper.
25. 25. Add the beans to the pan.
26. 26. Add the carrots to the pan.
27. 27. Stir in the garam masala (Indian spice blend).
28. 28. Stir in the curry paste.
29. 29. Sauté the spices briefly.
30. 30. Add the corn to the pan.
31. 31. Add the peas to the pan.
32. 32. Add the tomato cubes to the pan.
33. 33. Pour the coconut milk into the pan.
34. 34. Cover the pan.
35. 35. Let the curry simmer for about 20 minutes.
36. 36. Season the curry with salt.
37. 37. Season the curry with cayenne pepper.
38. 38. Serve the curry with rice if desired.

Nutrition per serving

• kcal: 355
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 34 g