Schnelles Gemüsecurry

Vegetarian, Nut Free, Gluten Free, Dairy Free

The below measurement serves 4.

Nutritional Info

  • Protein: 7g
  • Fat: 17g
  • Carbs: 51g
  • Fiber: –
  • Calories: 376

Ingredients

  • 3 teaspoons of Olive Oil
  • 1 Red Onion, Chopped into Wedges
  • 1 tablespoon of Ginger, Grated
  • 2 Garlic Cloves, Finely Chopped
  • 2 tablespoons of Curry Powder
  • 120 millilitres of Vegetable Stock
  • 1 tablespoon of Cornstarch
  • 350 milligrams of Canned Coconut Milk
  • 1 Eggplant (Aubergine), Cut into Bite-Size Pieces
  • 1 Zucchini (Courgette), Sliced
  • 115 grams of Mushrooms, Quartered
  • 1 Red Bell Pepper, Chopped
  • 1/2 teaspoon of Lime Zest
  • 1 tablespoon of Lime Juice
  • 5 grams of Fresh Basil, For Serving
  • 480 grams of Cooked White Rice

Steps

  1. Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook, for 4 minutes or until soft. Stir in the curry powder and cook for another minute.
  2. Prepare the vegetable stock and mix it well with the corn-starch. Add the vegetable stock mixture to the pan along with the coconut milk and chopped vegetables. Season with salt and pepper and mix well.
  3. Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving.
  4. Spoon rice onto plates and top with vegetable curry, garnish with fresh basil to serve.