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🍽️ Creamy Vegetable Curry with Green Asparagus

434 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 400 g kohlrabi
• 2 carrots
• 1 tbsp vegetable oil
• 2 tbsp yellow curry paste
• 2 tbsp peanut butter
• 200 ml vegetable broth
• 400 ml coconut milk
• salt
• chili powder
• 1 handful fresh herbs (Thai basil and cilantro)
• 50 g roughly chopped peanuts
• 1 tbsp lime juice
• 2 tbsp soy sauce

Instructions

1. 1. Peel the bottom third of the asparagus stalks.
2. 2. Cut the asparagus stalks into 2 to 3 centimeter long pieces.
3. 3. Peel the kohlrabi and the carrots.
4. 4. Dice the kohlrabi and the carrots finely.
5. 5. Heat oil in a hot pan.
6. 6. Add the asparagus, kohlrabi, and carrots to the pan.
7. 7. Sauté the vegetables briefly.
8. 8. Add the curry paste and the peanut butter to the pan.
9. 9. Sauté the curry paste and peanut butter briefly.
10. 10. Deglaze the mixture with the broth.
11. 11. Add the coconut milk.
12. 12. Season the curry with salt and chili.
13. 13. Simmer the curry gently for about 10 minutes, stirring occasionally.
14. 14. Rinse the herbs under running water.
15. 15. Shake the herbs dry.
16. 16. Strip the leaves from the stems.
17. 17. Chop the herbs coarsely.
18. 18. Add the peanuts to the finished curry.
19. 19. Adjust the seasoning of the curry with lime juice and soy sauce.
20. 20. Fill the vegetable curry into bowls.
21. 21. Sprinkle the curry with the chopped herbs.
22. 22. Serve the curry immediately.

Nutrition per serving

• kcal: 434
• Protein: 14 g · Fett/Fat: 34 g · Carbs: 18 g