Buy all ingredients right below the recipe
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
- 1Creamy, 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
- 2In 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.
- 3Add 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.
- 4Meanwhile, mix the starch with 2 tablespoons of water until smooth, then add it to the curry to thicken. Then stir in the syrup, lime juice, and spinach, and cook until the leaves wilt. Serve hot with cooked rice or rice noodles, fresh coriander, lime, and hot sauce to taste.
- 5Source: Mentes Anyu expressz szakácskönyve. Photo: Gábor Nemes
Nemes Dóra (Mentes Anyu)
Nemes Dóra, journalist, editor, and the founder of the Mentes Anyu community. First and foremost, a mother of three.