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🍽️ Carrot Pepper Curry

340 kcal · 30 min · 4 servings

Ingredients

• 150 g Spelt whole wheat flour
• Salt
• 1 tsp baking powder
• 50 ml milk (1.5% fat)
• 2 eggs
• 600 g carrots (6 carrots)
• 600 g bell peppers (1 yellow, 1 green, and 1 red, 3 bell peppers)
• 2 medium onions
• 3 tbsp germ oil
• 3 tsp green curry paste
• 100 ml classic vegetable broth
• 5 sprigs coriander
• 2 tbsp light soy sauce

Instructions

1. 1. Mix flour, half a teaspoon of salt, and baking powder in a bowl.
2. 2. Stir in milk, 75 milliliters of water, and eggs gradually.
3. 3. Let the batter rest for about 30 minutes.
4. 4. Wash and peel the carrots.
5. 5. Cut the carrots into sticks about 5 centimeters long and narrow.
6. 6. Halve the bell peppers and remove the seeds.
7. 7. Wash the peppers and slice them lengthwise into thin strips.
8. 8. Peel the onions and halve them.
9. 9. Cut the onion halves into strips.
10. 10. Heat one tablespoon of germ oil in a pot.
11. 11. Sauté the onions until translucent.
12. 12. Add the curry paste, carrots, and pepper strips.
13. 13. Sauté the vegetables briefly.
14. 14. Pour in the vegetable broth.
15. 15. Simmer the curry covered on low heat for 12 to 15 minutes.
16. 16. Rinse the coriander.
17. 17. Shake the coriander dry.
18. 18. Pluck the coriander leaves.
19. 19. Stir the batter once.
20. 20. Heat one tablespoon of germ oil in a non-stick pan with a diameter of about 28 centimeters.
21. 21. Add six portions of batter to the pan using a ladle.
22. 22. Fry the pancakes on low heat for 1 to 2 minutes on each side.
23. 23. Fry the remaining pancakes in the remaining oil.
24. 24. Season the curry with soy sauce to taste.
25. 25. Serve the curry with the spelt pancakes.
26. 26. Garnish the dish with fresh coriander.

Nutrition per serving

• kcal: 340
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 39 g