Vegan Vegetable Curry

P1220986
Author

Recipe for a vegan vegetable curry made from cauliflower, lentils, potatoes, chickpeas, ginger, coconut milk, chilli, curry powder, Garam Masala and roasted cashews.

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P1220986
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 10 grams of ginger, fresh
 500 grams of cauliflower, fresh
 200 grams of lentils, red
 200 grams of potatoes, waxy
 100 grams of cashews
 200 grams of chickpeas
 100 grams of French beans, fresh or deep-frozen
 300 milliliters of vegetable broth
 200 milliliters of coconut milk
 2 large carrots
 1 onion
 2 tablesppon oil
 2 tablesppons of yellow curry powder
 1 tablespoon Garam Masala
 2 chilli peppers, red
 coriander, fresh
 salt
 pepper
1

Peel onion and ginger and finely dice.

2

Wash the fresh cauliflower and divide into florets.

3

Peel carrots and cut into thin slices.

4

Wash beans and cut in half diagonally.

5

Cut chilli into thin strips.

6

Peel the potatoes and cut them into thin slices.

7

Heat the oil in a roasting tin.

8

Sauté the onion, ginger, chilli and lentils at medium heat.

9

Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.

10

Mix in well the curry powder and Garam Masala.

11

Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.

12

Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.

13

Add the cashews and chickpeas to the curry and mix well again.

14

Simmer for another 5 minutes.

15

Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.

16

Season the vegetable curry with salt and pepper.

17

Serve together with the coriander.

Related Link: https://www.justyumyum.com/vegan-vegetable-curry-indian-style/

Ingredients

 10 grams of ginger, fresh
 500 grams of cauliflower, fresh
 200 grams of lentils, red
 200 grams of potatoes, waxy
 100 grams of cashews
 200 grams of chickpeas
 100 grams of French beans, fresh or deep-frozen
 300 milliliters of vegetable broth
 200 milliliters of coconut milk
 2 large carrots
 1 onion
 2 tablesppon oil
 2 tablesppons of yellow curry powder
 1 tablespoon Garam Masala
 2 chilli peppers, red
 coriander, fresh
 salt
 pepper

Directions

1

Peel onion and ginger and finely dice.

2

Wash the fresh cauliflower and divide into florets.

3

Peel carrots and cut into thin slices.

4

Wash beans and cut in half diagonally.

5

Cut chilli into thin strips.

6

Peel the potatoes and cut them into thin slices.

7

Heat the oil in a roasting tin.

8

Sauté the onion, ginger, chilli and lentils at medium heat.

9

Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.

10

Mix in well the curry powder and Garam Masala.

11

Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.

12

Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.

13

Add the cashews and chickpeas to the curry and mix well again.

14

Simmer for another 5 minutes.

15

Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.

16

Season the vegetable curry with salt and pepper.

17

Serve together with the coriander.

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