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🍽️ Creamy Curry with Broccoli, Ginger, Potatoes, and Green Beans

425 kcal · 30 min · 4 servings

Ingredients

• fresh ginger 20 g
• garlic cloves 2 pcs
• carrots 4 pcs
• potatoes, mostly waxy 1 kg
• oil 2 tbsp
• curry powder 3 tsp
• vegetable broth 1 L
• broccoli 2 pcs
• green beans 400 g
• cashew nuts 60 g
• organic limes 1 pc
• salt pinch
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Peel the ginger by scraping off the skin with the tip of a teaspoon. Dice the ginger flesh into very small cubes. Peel the garlic cloves and chop them finely as well. Wash the carrots, peel them, and slice them into thin rounds. Peel the potato and cut it into small cubes.
2. 2. Heat 2 tablespoons of oil in a pot over medium to high heat. Add the ginger, garlic, and curry powder, and roast the mixture for about 2 minutes. Add the potato cubes and carrot slices, and sauté them for another 2 minutes. Deglaze the pot with vegetable broth. Let the curry simmer covered on low to medium heat for about 18 minutes.
3. 3. Wash the broccoli and separate the florets from the stem. Cut any very large florets in half. Wash the green beans and remove the tough ends.
4. 4. Heat a non-stick pan without oil over medium to high heat. Toast the cashew nuts in it for about 2 to 3 minutes. Add the broccoli and green beans to the pot with the curry and cook them for the last 10 minutes. Wash the lime, cut it in half, and squeeze out the juice.
5. 5. Season the curry with the lime juice, sugar, salt, and pepper. Fill the curry into bowls and sprinkle it with the toasted cashew nuts. Enjoy your meal! Tip: If you prefer the curry thicker, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth. Stir this mixture into the curry and let it boil briefly.

Nutrition per serving

• kcal: 425
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 59 g