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🍽️ Creamy Thai Vegetable Curry

373 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 400 g carrots
• 1 tbsp coconut oil (15 g each)
• 200 g basmati whole grain rice
• salt
• 1 clove garlic
• 1 piece ginger (5 g each)
• 1 tsp turmeric powder
• 1 tsp curry powder
• 100 g yogurt (1.5% fat)
• 0.5 tsp spelt whole grain flour
• 150 g frozen peas
• 1 handful parsley or cilantro (5 g each)
• 2 tbsp lemon juice
• pepper

Instructions

1. 1. Peel the potatoes and the carrots.
2. 2. Wash the vegetables thoroughly under running water.
3. 3. Cut the potatoes into cubes of about 2 centimeters.
4. 4. Slice the carrots into round pieces.
5. 5. Pour some oil into a deep frying pan.
6. 6. Heat the oil over medium heat.
7. 7. Fry the potato cubes for 10 minutes.
8. 8. Turn the potatoes frequently so they brown evenly.
9. 9. Add the carrot slices to the pan.
10. 10. Add a little hot water if necessary.
11. 11. Let the vegetables cook for another 10 minutes.
12. 12. Bring water to a boil in a pot.
13. 13. Add some salt to the boiling water.
14. 14. Cook the rice al dente according to package instructions.
15. 15. Peel the garlic and the ginger.
16. 16. Finely chop the garlic and the ginger.
17. 17. Add the chopped garlic and ginger mixture to the pan.
18. 18. Fry the aromatic mixture for 1 to 2 minutes.
19. 19. Stir in turmeric and curry powder.
20. 20. Mix the yogurt thoroughly with the flour.
21. 21. Add the yogurt-flour mixture to the pan.
22. 22. Add the peas to the pan.
23. 23. Simmer the curry over low heat for 10 minutes.
24. 24. Wash the cilantro or parsley leaves.
25. 25. Dry the herbs thoroughly.
26. 26. Pluck the leaves from the stems.
27. 27. Season the curry with lemon juice.
28. 28. Salt and pepper the curry to taste.
29. 29. Fill the curry into deep plates.
30. 30. Garnish the dish with the fresh herbs.
31. 31. Serve the curry together with the rice.

Nutrition per serving

• kcal: 373
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 67 g