🍽️ Creamy Root Vegetable Curry with Caramelized Walnuts

Name: Creamy Root Vegetable Curry with Caramelized Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g walnut kernels; 140 g maple syrup (e.g. GOLDEN delicate taste; 100 ml); 1 pinch Butter; 1 kohlrabi; 1 parsley root (or parsnip); 8 small bunch carrots; 4 shallots; 2 tbsp rapeseed oil; Salt; 1 tbsp –2 tbsp yellow curry paste; 100 ml white wine; 500 ml vegetable broth; 500 ml coconut milk; Pepper; 1 spring onion

560 kcal · 30 min · 4 servings

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Ingredients

20 g walnut kernels
140 g maple syrup (e.g. GOLDEN delicate taste; 100 ml)
1 pinch Butter
1 kohlrabi
1 parsley root (or parsnip)
8 small bunch carrots
4 shallots
2 tbsp rapeseed oil
Salt
1 tbsp –2 tbsp yellow curry paste
100 ml white wine
500 ml vegetable broth
500 ml coconut milk
Pepper
1 spring onion

Instructions

1. Put the walnuts and two tablespoons of maple syrup into a pot.
2. Heat the mixture on the stove.
3. Stir continuously until the syrup has almost completely evaporated and the nuts are glossy.
4. Remove the pot from the heat.
5. Add a piece of butter to the warm nuts.
6. Mix everything briefly so the butter separates the nuts and prevents them from sticking together.
7. Place the nuts on a baking sheet lined with baking paper.
8. Let the nuts cool down completely.
9. Peel the kohlrabi, the parsley root, and the carrots.
10. Cut the peeled root vegetables into small, bite-sized pieces.
11. Peel the shallots.
12. Cut each shallot into four quarters.
13. Pour oil into a large pot.
14. Heat the oil.
15. Add the prepared vegetables to the pot.
16. Fry the vegetables until they take on a light brown color.
17. Season the vegetables with a pinch of salt.
18. Add the curry paste to the pot.
19. Roast the paste briefly together with the vegetables.
20. Deglaze the mixture with white wine.
21. Add the vegetable broth to the pot.
22. Add the coconut milk to the pot.
23. Add the remaining maple syrup to the pot.
24. Let the curry simmer on low heat for ten to fifteen minutes.
25. Season the curry to taste with salt and pepper.
26. Clean the spring onions.
27. Slice the spring onions into thin rings.
28. Place the finished curry into a bowl.
29. Sprinkle the cooled caramelized walnuts over the curry.
30. Garnish the dish with the spring onion rings.
31. Serve the curry immediately.

Nutrition per serving

kcal: 560
Protein: 8 g · Fett/Fat: 20 g · Carbs: 76 g