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

420 kcal · 30 min · 4 servings

Creamy Curry with Broccoli, Ginger, Potatoes, and Green Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the ginger. Use the tip of a spoon to scrape off the skin. Cut the ginger flesh into small cubes.
  2. 2. Peel the garlic. Cut it into fine cubes as well.
  3. 3. Wash the carrots thoroughly. Peel them and slice them into thin rings.
  4. 4. Peel the potatoes. Cut them into cubes.
  5. 5. Heat 2 tablespoons of oil in a pot over medium to high heat.
  6. 6. Fry the potatoes and carrots for about 2 to 3 minutes.
  7. 7. Add the ginger, garlic, and curry powder to the pot.
  8. 8. Stir the spices constantly for about 2 minutes to lightly toast them until fragrant.
  9. 9. Deglaze the mixture with vegetable broth.
  10. 10. Bring the liquid to a boil.
  11. 11. Reduce the heat to low to medium.
  12. 12. Simmer the curry covered for approx. 18 minutes.
  13. 13. Wash the broccoli thoroughly.
  14. 14. Separate the florets from the stem.
  15. 15. Halve larger florets so they cook evenly.
  16. 16. Rinse the green beans.
  17. 17. Trim the ends of the beans.
  18. 18. Heat a pan without fat over medium to high heat.
  19. 19. Toast the cashew nuts in the pan for about 2 to 3 minutes.
  20. 20. Add the broccoli and beans to the curry for the last approx. 10 minutes.
  21. 21. Wash the lime.
  22. 22. Halve the lime.
  23. 23. Squeeze the juice from the lime.
  24. 24. Season the curry with the lime juice, sugar, salt, and pepper.
  25. 25. Serve the curry in bowls.
  26. 26. Sprinkle the dish with the roasted cashew nuts.
  27. 27. Enjoy your meal!
  28. 28. Tip: For a creamier consistency, mix 1 teaspoon of starch smoothly into 2 teaspoons of cold water.
  29. 29. Stir this mixture into the curry.
  30. 30. Let the curry boil briefly to allow the starch to thicken.

Nutrition per serving