Preparation time: 45 min
Calories: 499 kcal
Portion for: 4 people
|10 g||ginger (1 piece)|
|500 g||cauliflower (0.5 cauliflower)|
|200 g||carrots (2 carrots)|
|100 g||green beans|
|2||green chili peppers|
|200 g||red lenses|
|200 g||small firming potatoes (4 small firming potatoes)|
|2 tbsp.||rapeseed oil|
|2 tbsp.||mild curry powder|
|300 ml||classic vegetable broth|
|200 ml||coconut milk (9% fat)|
|400 g||baby pineapple (1 baby pineapple)|
|100 g||peas (frozen)|
- For the Indian vegetable curry, peel and finely chop the onion and ginger.
- Clean cauliflower, wash and divide into florets. Clean carrots, peel and cut into slices about 5 mm thick.
- Clean, wash and halve the beans.
- Wash chili peppers, halve lengthways, core seeds and cut into thin strips.
- Rinse the lenses in a sieve and drain.
- Peel potatoes, wash and cut into slices about 5 mm thick.
- Heat oil in a large saucepan. Fry the onions, ginger, chili and red lentils briefly over medium heat. Add carrots, potatoes, cauliflower, and beans and simmer for 3-4 minutes while stirring.
- Add curry powder, mix. Add vegetable stock and coconut milk, bring to a boil and let the curry simmer over medium heat for 15 minutes.
- In the meantime, roast the cashews in a frying pan until golden brown, place on a plate, allow to cool slightly and chop roughly.
- Peel pineapple, cut into quarters, cut out the stalk and cut the pulp into slices about 1 cm thick.
- Add pineapple, cashews, and peas to the curry, mix in and simmer for another 5 minutes.
- Wash cilantro, shake dry and chop. Season the vegetable curry with salt and pepper and sprinkle with cilantro.
Nutritional value per serving:
|Total Fat||30.8g 40%|
|Saturated Fat||15.5g 77%|
|Total Carbohydrate||52.7g 19%|
|Dietary Fiber||12.5g 45%|
|Vitamin D||0mcg 0%|