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🍽️ Vegetarian Curry with Basmati Rice and Cashews

600 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• potatoes, mostly waxy 600 g
• carrots 2 pc.
• bell peppers 2 pc.
• butter 2 tbsp
• oil 2 tbsp
• curry powder 1 tbsp
• coconut milk 500 ml
• vegetable broth 400 ml
• basmati rice 300 g
• salt 1 tbsp
• organic limes 1 pc.
• mint, fresh 10 g
• cashew nuts 50 g
• sugar pinch
• pepper, black ground pinch

Instructions

1. 1. Peel and finely dice the onion and garlic. Wash the potatoes and carrots, peel them, trim the ends of the carrots, and cut everything into pieces of about 1 cm. Wash the bell pepper, remove the core, and also cut it into pieces of approximately 1 cm.
2. 2. In a pot, heat 1 tablespoon of butter and 1 tablespoon of oil over medium heat, then sauté the onion and garlic for about 2 minutes until translucent. Add the curry powder and roast for about 1 minute. Then add the remaining vegetables and continue to sauté for about 3 minutes.
3. 3. Deglaze with coconut milk and broth, bring to a boil, and simmer for about 15 minutes over medium to high heat. The liquid should reduce slightly to achieve a creamy consistency. Stir occasionally.
4. 4. Meanwhile, in another pot, bring the rice to a boil with about 700 ml of salted water and simmer covered for about 12 minutes over medium heat.
5. 5. In the meantime, wash the lime, cut it in half, and squeeze out the juice. Wash the mint, shake it dry, and pluck the leaves from the stems. Coarsely chop the cashews.
6. 6. Season the curry with lime juice, salt, pepper, and sugar. Fluff the rice slightly and stir in 1 tablespoon of butter. Serve the curry on deep plates, sprinkle with cashews and mint, and enjoy with the rice. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 12 g · Fett/Fat: 32 g · Carbs: 70 g