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Ingredients

Serves:
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chickpeas dry 50 g
ginger 15 g
garlic 2 cloves
chili ½ pc
lime zest 1pc
carrot 120 g
celery stalk 80 g
cauliflower 200 g
broccoli 200 g
olive oil 20 g
cumin ground ½ tsp
ground curry 2 tsp
ground turmeric ½ tsp
coconut cream 400 ml
water 50 ml
salt ½ tsp
sesame seeds 10 g

Nutritional information

cal
114,76
prot
2,54
fat
8,85
carbs
6,95
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Vegetable curry

Vegetable curry
Cuisine:

    Ingredients

    • 50 g chickpeas
      dry
    • 15 g ginger
    • 2 cloves garlic
    • ½ pc chili
    • 1pc lime
      zest
    • 120 g carrot
    • 80 g celery stalk
    • 200 g cauliflower
    • 200 g broccoli
    • 20 g olive oil
    • ½ tsp cumin
      ground
    • 2 tsp ground curry
    • ½ tsp ground turmeric
    • 400 ml coconut cream
    • 50 ml water
    • ½ tsp salt
    • 10 g sesame seeds

    Indian dishes are considered to be very spicy and hot. This recipe of vegetable curry can be claimed an adapted version, not too hot but with distinctive spicy flavour and fresh exotic touch. This light dish is ideal for summer and Lenten.


    All author's recipes

    Ekaterina Packevich

    Recipe author

    She was born in Belarus. She has two children- Miroslava and Voislav, she is loving and beloved woman. She is teacher on a class of button accordion by training. Ekaterina is imaginative nature, she wants to know everything: sew, mound out of polymer clay, cook and of course take a picture. Ekaterina thinks that there are new challenges ahead and the main is that she is willing to grow. So Kate is sure that in course of time everything become better and better.

    Steps

    1
    Done

    Step 1

    Prepare the ingredients. Wash the vegetables and lime. Peel the carrots.
    2
    Done

    Step 2

    Soak the chickpeas in water at room temperature in advance, at least for 4 hours. Pour off the water and rinse the chickpeas. Peel the chickpeas if you want.
    3
    Done

    Step 3

    Finely grate the chickpeas, mince the chili and garlic. Finely zest the lime (only the thin green layer).
    4
    Done

    Step 4

    Cut the carrots and celery not too finely. Separate the broccoli and cauliflower into florets of the same size.
    5
    Done

    Step 5

    In a heavy bottomed pan heat the oil. Add the garlic, chili, ginger, cumin, curry and turmeric and fry over medium heat. Add the chickpeas, carrots, broccoli, cauliflower and coconut cream. Add 50 ml water, reduce the heat to low and cook for 20 mins.
    6
    Done

    Step 6

    Add the celery, cook for 20 mins. Add salt and lime zest.
    7
    Done

    Step 7

    Sprinkle with sesame seeds before serving. Serve with boiled rice.
    8
    Done

    Step 8

    Vegetable curry is done! Enjoy your meal!

    Vegetable curry

    Indian dishes are considered to be very spicy and hot. This recipe of vegetable curry can be claimed an adapted version, not too hot but with distinctive spicy flavour and fresh exotic touch. This light dish is ideal for summer and Lenten.

    • Автор рецепта:
    • После приготовления вы получите 4
    • Время приготовления: 40 mins

    Ингредиенты

    • 50 g chickpeas
    • 15 g ginger
    • 2 cloves garlic
    • ½ pc chili
    • 1pc lime
    • 120 g carrot
    • 80 g celery stalk
    • 200 g cauliflower
    • 200 g broccoli
    • 20 g olive oil
    • ½ tsp cumin
    • 2 tsp ground curry
    • ½ tsp ground turmeric
    • 400 ml coconut cream
    • 50 ml water
    • ½ tsp salt
    • 10 g sesame seeds

    Способ приготовления

    • Prepare the ingredients. Wash the vegetables and lime. Peel the carrots.

    • Soak the chickpeas in water at room temperature in advance, at least for 4 hours. Pour off the water and rinse the chickpeas. Peel the chickpeas if you want.

    • Finely grate the chickpeas, mince the chili and garlic. Finely zest the lime (only the thin green layer).

    • Cut the carrots and celery not too finely. Separate the broccoli and cauliflower into florets of the same size.

    • In a heavy bottomed pan heat the oil. Add the garlic, chili, ginger, cumin, curry and turmeric and fry over medium heat. Add the chickpeas, carrots, broccoli, cauliflower and coconut cream. Add 50 ml water, reduce the heat to low and cook for 20 mins.

    • Add the celery, cook for 20 mins. Add salt and lime zest.

    • Sprinkle with sesame seeds before serving. Serve with boiled rice.

    • Vegetable curry is done! Enjoy your meal!

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    Pear pudding
    previous
    Smoked chicken and green beans salad
    next
    Pear pudding

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