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🍽️ Vegetable Curry with Mustard and Mango

413 kcal · 30 min · 4 servings

Ingredients

• 150 g cauliflower
• 150 g broccoli
• 100 g mushrooms
• 1 stalk celery
• 1 zucchini
• 2 carrots
• 1 kohlrabi
• 2 small apples
• 100 g blue grapes
• 2 slices pineapple
• 2 tbsp butter
• 3 tbsp curry powder
• 200 ml vegetable broth
• 2 tbsp mustard (sweet)
• 2 tbsp mustard (medium hot)
• 1 tbsp mango chutney
• 150 g crème double
• 3 tbsp whipping cream
• salt

Instructions

1. 1. Thoroughly wash the cauliflower, broccoli, mushrooms, celery, and zucchini.
2. 2. Remove any inedible parts from the vegetables.
3. 3. Peel the carrots and kohlrabi.
4. 4. Cut the cauliflower and broccoli into small florets.
5. 5. Halve or quarter the mushrooms, depending on their size.
6. 6. Slice the carrots and celery into rounds.
7. 7. Halve the kohlrabi and zucchini.
8. 8. Cut the halved kohlrabi and zucchini into bite-sized pieces.
9. 9. Wash the apples and grapes.
10. 10. Dry the fruit well.
11. 11. Quarter the apples.
12. 12. Remove the core from the apple quarters.
13. 13. Cut the cored apples into wedges.
14. 14. Halve the grapes.
15. 15. Remove the seeds from the grapes.
16. 16. Drain the pineapple slices well.
17. 17. Cut the pineapple slices into small cubes.
18. 18. Heat the butter in a pan.
19. 19. Sauté the prepared fruit and vegetables in the hot butter for a short time.
20. 20. Sprinkle the curry powder over the vegetables and fruit.
21. 21. Pour the vegetable broth into the pan.
22. 22. Cover the pan with a lid.
23. 23. Simmer the vegetables over low heat for 10 to 15 minutes.
24. 24. Stir the mustard into the pan.
25. 25. Stir the mango chutney into the pan.
26. 26. Stir the crème double (sweet cream) into the pan.
27. 27. Whip the cream until stiff.
28. 28. Gently fold the whipped cream into the vegetables just before serving.
29. 29. Season the dish with salt.

Nutrition per serving

• kcal: 413
• Protein: 11 g · Fett/Fat: 25 g · Carbs: 35 g