Name: Coconut Cream Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indiai konyha
Ingredients: 1 medium sweet potato, peeled, cut into small cubes; 2 cups broccoli florets (approx. half a head); 2 medium carrots, peeled, cut into pieces; 1 red bell pepper, deseeded, sliced; 2 handfuls fresh baby spinach; 1 can (approx. 240 g) lentils or chickpeas, rinsed, drained; 2 cans (2 × 400 ml) KITCHIN coconut milk; 1 tablespoon olive oil; 1 medium red onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 2 tablespoons Thai red curry paste; 1.5 teaspoons salt (or more to taste); 1 tablespoon cornstarch; 1 tablespoon plant-based syrup to taste; Juice of 1 lime; fresh, chopped coriander (optional)

Preparation method

Creamy, filling, and a truly comforting dish in every bite – this curry can quickly become a family favorite. The tender-cooked vegetables and legumes ensure that children will also enjoy spooning it up, while the coconut cream, spicy sauce silkily coats everything. Gluten-free, dairy-free, egg-free, and vegan. Preparation time: 30 minutes

In a large pot, heat the oil over medium heat, add the onion and sauté for 2-3 minutes. Add the garlic and ginger, cook for another 1 minute, then sprinkle in the curry powder and sauté for 1-2 minutes until fragrant.

Add the sweet potato, broccoli, carrots, bell pepper, and lentils or chickpeas. Pour in the coconut cream, curry paste, and salt, mix well, bring to a boil, then simmer over moderate heat for about 10 minutes until the vegetables are tender.

Preparation method

Ingredients

Nutritional values