Recipe for a vegan vegetable curry made from cauliflower, lentils, potatoes, chickpeas, ginger, coconut milk, chilli, curry powder, Garam Masala and roasted cashews.
[cooked-sharing]
Peel onion and ginger and finely dice.
Wash the fresh cauliflower and divide into florets.
Peel carrots and cut into thin slices.
Wash beans and cut in half diagonally.
Cut chilli into thin strips.
Peel the potatoes and cut them into thin slices.
Heat the oil in a roasting tin.
Sauté the onion, ginger, chilli and lentils at medium heat.
Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.
Mix in well the curry powder and Garam Masala.
Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.
Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.
Add the cashews and chickpeas to the curry and mix well again.
Simmer for another 5 minutes.
Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.
Season the vegetable curry with salt and pepper.
Serve together with the coriander.
Related Link: https://www.justyumyum.com/vegan-vegetable-curry-indian-style/
Ingredients
Directions
Peel onion and ginger and finely dice.
Wash the fresh cauliflower and divide into florets.
Peel carrots and cut into thin slices.
Wash beans and cut in half diagonally.
Cut chilli into thin strips.
Peel the potatoes and cut them into thin slices.
Heat the oil in a roasting tin.
Sauté the onion, ginger, chilli and lentils at medium heat.
Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.
Mix in well the curry powder and Garam Masala.
Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.
Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.
Add the cashews and chickpeas to the curry and mix well again.
Simmer for another 5 minutes.
Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.
Season the vegetable curry with salt and pepper.
Serve together with the coriander.
