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🍽️ Spicy Vegetable Curry

455 kcal · 30 min · 4 servings

Ingredients

• 2 yellow bell peppers
• 2 stalks celery
• 500 g waxy potatoes
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp curry powder
• 400 ml vegetable broth
• 4 tomatoes
• salt
• cayenne pepper
• 250 g basmati rice
• 200 g kidney beans (can)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Halve the bell peppers and remove the seeds and core.
3. 3. Dice the bell peppers into small cubes.
4. 4. Wash the celery and remove any tough strings.
5. 5. Cut the celery into bite-sized pieces.
6. 6. Peel the potatoes.
7. 7. Dice the potatoes into small cubes as well.
8. 8. Peel the onion and the garlic.
9. 9. Finely dice the onion and the garlic.
10. 10. Heat the oil in a large pot.
11. 11. Add the onions, garlic, bell peppers, and celery to the pot.
12. 12. Sauté the vegetables for 2 to 3 minutes.
13. 13. Stir in the potato cubes and the curry powder.
14. 14. Deglaze the mixture with the vegetable broth.
15. 15. Wash the tomatoes.
16. 16. Cut out the hard stem area at the top of the tomatoes.
17. 17. Pour boiling water over the tomatoes briefly.
18. 18. Remove the tomatoes from the hot water immediately and let them cool.
19. 19. Peel the skin off the tomatoes.
20. 20. Dice the peeled tomatoes.
21. 21. Add the tomato cubes to the curry.
22. 22. Season the curry with salt and cayenne pepper.
23. 23. Cover the pot.
24. 24. Let the curry simmer on low heat for about 25 minutes.
25. 25. Cook the rice according to the package instructions.
26. 26. Rinse the beans under running water.
27. 27. Drain the water from the beans.
28. 28. Add the beans to the finished curry.
29. 29. Cook the curry with the beans for another 10 minutes.
30. 30. Taste the curry at the end and adjust seasoning with salt and cayenne pepper.
31. 31. Serve the curry together with the rice.

Nutrition per serving

• kcal: 455
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 81 g