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Vegetable Curry
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Vegetable Curry

40 minPour 4Nutri-Score B€€
par @nico.recipes10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • olive oilÉpicerie30 ml
  • onion (finely chopped)Fruits et légumes1 morceau
  • garlic (pressed)Fruits et légumes3 morceaux
  • ginger (grated)Fruits et légumes15 g
  • curry powderÉpices10 g
  • ground cuminÉpices5 g
  • turmeric powderÉpices3 g
  • ground corianderÉpices5 g
  • red pepper flakesÉpices2 g
  • black pepper (ground)Épices1 g
  • vegetable brothÉpicerie400 ml
  • crushed tomatoes (canned)Épicerie400 g
  • coconut milk (canned)Épicerie400 ml
  • sweet potato (diced)Fruits et légumes400 g
  • bell pepper (chopped)Fruits et légumes1 morceau
  • green peas (frozen)Fruits et légumes150 g
  • broccoli (cut into florets)Fruits et légumes250 g
  • saltÉpices5 g
  • fresh spinachFruits et légumes100 g
  • garam masalaÉpices5 g
  • basmati rice (cooked, for serving)Céréales300 g
  • plant-based yogurt (for serving)Produits laitiers120 g
  • lemon (juiced)Fruits et légumes1 morceau
  • fresh cilantro (chopped)Fruits et légumes10 g

par portion

Nutrition

504kcal

Glucides
61 g
Protéines
11 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Presse-ail
  • Râpe
  • Casserole

pas à pas

Préparation

  1. Fry the onion

    • Heat the olive oil in a large pan.
    • Add the finely chopped onion and fry for 3 minutes.
    Étape 1

  2. Add garlic and ginger

    • Add the pressed garlic and grated ginger.
    • Fry for one more minute.
    Étape 2

  3. Toast the spices

    • Add the curry powder, ground cumin, turmeric, ground coriander, red pepper flakes and black pepper.
    • Toast the spices for about a minute to build the flavor base.
    Étape 3

  4. Add liquids and vegetables

    • Pour in the vegetable broth, crushed tomatoes and coconut milk.
    • Add the diced sweet potato, chopped bell pepper, frozen peas and broccoli florets.
    • Season with salt and stir the vegetables into the curry.
    Étape 4

  5. Simmer the curry

    • Cover with a lid and bring to a boil.
    • Crack the lid open and simmer for about 20 minutes, until the sweet potatoes are fork tender.
    Étape 5

  6. Wilt the spinach and finish

    • Add the fresh spinach and cook for a couple of minutes until wilted.
    • Turn off the heat, add the garam masala and give it a final stir.
    Étape 6

  7. Serve

    • Serve on basmati rice.
    • Top with a dollop of plant-based yogurt, a squeeze of lemon juice and a sprinkle of fresh cilantro.
    Étape 7
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