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🍽️ Creamy Vegetarian Curry

293 kcal · 30 min · 4 servings

Ingredients

• 1 cauliflower (approx. 700 g, cleaned and divided into small florets)
• 500 g potatoes (peeled and cut into 2 cm large pieces)
• 1 shallot (finely chopped)
• 2 tbsp sunflower oil
• 2 garlic cloves
• 2 tbsp curry powder
• 500 ml vegetable broth
• 100 g whipping cream
• 2 tsp cornstarch
• salt
• pepper

Instructions

1. 1. Heat some oil in a large pan.
2. 2. Finely chop the shallot and fry it in the hot oil until soft and translucent.
3. 3. Press the garlic directly into the pan.
4. 4. Wash the cauliflower and cut it into small florets.
5. 5. Peel the potatoes and cut them into small cubes.
6. 6. Add the vegetables to the pan and sauté them briefly.
7. 7. Sprinkle the curry powder over the vegetables.
8. 8. Stir everything briefly to release the spice's aroma.
9. 9. Pour the vegetable broth into the pan.
10. 10. Let the curry simmer on medium heat for about 10 minutes until the vegetables are cooked.
11. 11. Whisk the cornstarch with a splash of cream in a small bowl until smooth.
12. 12. Pour the cream-cornstarch mixture into the curry.
13. 13. Let the curry simmer briefly until it thickens slightly.
14. 14. Season the curry to taste with salt and pepper.
15. 15. Serve the curry hot alongside cooked rice.
16. 16. Chop fresh mint leaves and sprinkle them over the dish as a garnish.

Nutrition per serving

• kcal: 293
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 32 g