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🍽️ Autumn Curry

406 kcal · 30 min · 4 servings

Ingredients

• 300 g sweet potatoes
• 150 g carrots
• 200 g pumpkin flesh
• 200 g zucchini
• 200 g brown mushrooms
• 2 onions
• 1 red chili pepper
• 1 clove garlic
• 2 cm fresh ginger
• 2 tbsp germ oil
• 2 tbsp yellow curry paste (vegan)
• 150 ml vegetable broth (vegan)
• 400 ml coconut milk
• 1 tsp garam masala
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Cut the potatoes, the carrots, and the pumpkin into small cubes.
3. 3. Wash the zucchini.
4. 4. Cut the zucchini in half lengthwise.
5. 5. Slice the zucchini halves into 1 cm thick slices.
6. 6. Clean the mushrooms.
7. 7. Halve the mushrooms.
8. 8. Peel the onions.
9. 9. Halve the onions.
10. 10. Cut the onions into strips.
11. 11. Wash the chili.
12. 12. Cut the chili in half lengthwise.
13. 13. Remove the seeds from the chili.
14. 14. Chop the chili finely.
15. 15. Peel the garlic.
16. 16. Peel the ginger.
17. 17. Chop the garlic and the ginger finely.
18. 18. Heat oil in a pot.
19. 19. Sweat the garlic, the ginger, and the chili in the hot oil.
20. 20. Add the cut vegetables and the onion strips.
21. 21. Sweat the vegetables briefly.
22. 22. Stir in the curry paste.
23. 23. Pour in the broth.
24. 24. Pour in the coconut milk.
25. 25. Let everything simmer over medium heat for about 20 minutes.
26. 26. Season the curry with garam masala.
27. 27. Season the curry with salt.
28. 28. Season the curry with pepper.
29. 29. Serve the curry in small bowls.
30. 30. Serve the curry with basmati rice.

Nutrition per serving

• kcal: 406
• Protein: 8 g · Fett/Fat: 27 g · Carbs: 31 g