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🍽️ Creamy Soy Vegetable Curry

577 kcal · 30 min · 4 servings

Ingredients

• 125 g dried soybean
• 300 g Parboiled rice
• salt
• 1 shallot
• 2 carrots
• 250 g spinach
• 125 g brown mushrooms
• 1 tbsp rapeseed oil
• 2 tbsp curry powder
• 2 tsp sweet paprika powder
• 2 tsp garam masala
• 400 ml coconut milk
• cinnamon
• pepper
• turmeric powder
• hot paprika powder

Instructions

1. 1. Rinse the soybeans thoroughly.
2. 2. Place the beans in a large bowl with plenty of water and let them soak for at least 12 hours.
3. 3. Drain the soaking water.
4. 4. Fill a pot with fresh water and add the beans.
5. 5. Bring the water to a boil.
6. 6. Cook the beans for about 40 minutes over medium heat.
7. 7. Drain the cooked beans.
8. 8. Let the beans drip dry in a colander.
9. 9. Cook the rice in two and a half times the amount of salted water, as indicated on the package.
10. 10. Drain the cooked rice.
11. 11. Peel the shallot.
12. 12. Cut the shallot into thin rings.
13. 13. Peel the carrots.
14. 14. Wash the carrots.
15. 15. Cut the carrots lengthwise into quarters.
16. 16. Chop the carrot pieces into small bits.
17. 17. Wash the spinach.
18. 18. Shake the spinach dry.
19. 19. Cut the spinach into strips.
20. 20. Clean the mushrooms.
21. 21. Cut the mushrooms into quarters.
22. 22. Heat the oil in a wok or a large pan.
23. 23. Add the shallot rings to the hot pan.
24. 24. Add curry powder, paprika powder, and garam masala (an Indian spice blend).
25. 25. Sauté the spices and the shallot over medium heat.
26. 26. Add the carrots, soybeans, mushrooms, and spinach to the pan.
27. 27. Sauté the vegetables for about 5 minutes.
28. 28. Deglaze the vegetables with coconut milk.
29. 29. Bring the mixture to a boil.
30. 30. Cook the curry for another 5 to 10 minutes.
31. 31. Season the curry with cinnamon, salt, pepper, turmeric, and paprika powder.
32. 32. Serve the curry together with the rice.

Nutrition per serving

• kcal: 577
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 69 g