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Vegetable Curry
Hoofdgerecht

Vegetable Curry

40 minVoor 4Nutri-Score B€€
van @nico.recipes10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • olive oilVoorraadkast30 ml
  • onion (finely chopped)Groente en fruit1 stuk
  • garlic (pressed)Groente en fruit3 stukken
  • ginger (grated)Groente en fruit15 g
  • curry powderKruiden en specerijen10 g
  • ground cuminKruiden en specerijen5 g
  • turmeric powderKruiden en specerijen3 g
  • ground corianderKruiden en specerijen5 g
  • red pepper flakesKruiden en specerijen2 g
  • black pepper (ground)Kruiden en specerijen1 g
  • vegetable brothVoorraadkast400 ml
  • crushed tomatoes (canned)Voorraadkast400 g
  • coconut milk (canned)Voorraadkast400 ml
  • sweet potato (diced)Groente en fruit400 g
  • bell pepper (chopped)Groente en fruit1 stuk
  • green peas (frozen)Groente en fruit150 g
  • broccoli (cut into florets)Groente en fruit250 g
  • saltKruiden en specerijen5 g
  • fresh spinachGroente en fruit100 g
  • garam masalaKruiden en specerijen5 g
  • basmati rice (cooked, for serving)Granen300 g
  • plant-based yogurt (for serving)Zuivel120 g
  • lemon (juiced)Groente en fruit1 stuk
  • fresh cilantro (chopped)Groente en fruit10 g

per portie

Voedingswaarden

504kcal

Koolhydraten
61 g
Eiwitten
11 g
Vetten
24 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Knoflookpers
  • Rasp
  • Steelpan

stap voor stap

Bereiding

  1. Fry the onion

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

  2. Add garlic and ginger

    • Add the pressed garlic and grated ginger.
    • Fry for one more minute.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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