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🍽️ Indian Vegetable Curry

499 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 10 g ginger (1 piece)
• 500 g cauliflower (0.5 cauliflower)
• 200 g carrots (2 carrots)
• 100 g green beans
• 2 green chili peppers
• 200 g red lentils
• 200 g small waxy potatoes (4 small waxy potatoes)
• 2 tbsp rapeseed oil
• 2 tbsp mild curry powder
• 300 ml classic vegetable broth
• 200 ml coconut milk (9 % fat)
• 100 g cashew nuts
• 400 g baby pineapple (1 baby pineapple)
• 100 g peas (frozen)
• 6 stalks coriander
• salt
• pepper

Instructions

1. 1. Peel the onion and the ginger.
2. 2. Finely dice the onion.
3. 3. Finely dice the ginger.
4. 4. Wash the cauliflower.
5. 5. Break the cauliflower into small florets.
6. 6. Peel the carrots.
7. 7. Slice the carrots into rounds about 5 millimeters thick.
8. 8. Wash the beans.
9. 9. Cut the beans diagonally in half.
10. 10. Wash the chili peppers.
11. 11. Halve the chili peppers lengthwise.
12. 12. Remove the seeds from the chili peppers.
13. 13. Slice the chili peppers into thin strips.
14. 14. Rinse the lentils in a sieve under running water.
15. 15. Let the lentils drain well.
16. 16. Peel the potatoes.
17. 17. Wash the potatoes.
18. 18. Slice the potatoes into rounds about 5 millimeters thick.
19. 19. Heat the oil in a large pot.
20. 20. Add the onion, ginger, chili, and red lentils to the pot.
21. 21. Sauté the ingredients briefly over medium heat.
22. 22. Add the carrots, potatoes, cauliflower, and beans to the pot.
23. 23. Sauté the vegetables for 3 to 4 minutes, stirring occasionally.
24. 24. Add the curry powder.
25. 25. Stir in the curry powder.
26. 26. Pour the vegetable broth into the pot.
27. 27. Pour the coconut milk into the pot.
28. 28. Bring the curry to a boil.
29. 29. Simmer the curry uncovered for 15 minutes over medium heat.
30. 30. Heat a frying pan.
31. 31. Roast the cashew nuts in the pan without fat until golden brown.
32. 32. Remove the roasted cashew nuts from the pan.
33. 33. Place the cashew nuts on a plate.
34. 34. Let the cashew nuts cool down slightly.
35. 35. Chop the cashew nuts coarsely.
36. 36. Peel the pineapple.
37. 37. Quarter the pineapple.
38. 38. Cut out the hard core from the pineapple.
39. 39. Slice the pineapple flesh into rounds about 1 centimeter thick.
40. 40. Add the pineapple slices to the curry.
41. 41. Add the chopped cashew nuts to the curry.
42. 42. Add the peas to the curry.
43. 43. Stir everything well.
44. 44. Simmer the curry for another 5 minutes.
45. 45. Wash the coriander.
46. 46. Shake the coriander dry.
47. 47. Chop the coriander coarsely.
48. 48. Season the curry with salt.
49. 49. Season the curry with pepper.
50. 50. Sprinkle the finished curry with the chopped coriander.

Nutrition per serving

• kcal: 499
• Protein: 22 g · Fett/Fat: 21 g · Carbs: 53 g