Vegetable curry
The sky’s the limit with this vegan recipe. You may use different sorts of vegetables each time and thereby vary the taste. This recipe can be served with rice for every season.
Ingredients
Servings:
4
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750 gseasonal vegetables e.g. carrots,
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2onions
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2garlic gloves
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2chili pepper
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50 gcashews
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8 tbsprapeseed oil
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2 tspcurry paste
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200 mlcoconut milk
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2 tbspsoya sauce
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2 tspvegetable broth
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250 gbasmati rice
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0,5 tspcinnamon
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1 tspsugar
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pepper & salt to taste
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cilantro to taste
Instructions
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Wash the vegetables, clean them and cut them into bite-size pieces. Peel the onions and garlic gloves and dice roughly. Halve the chili peppers, remove the seeds and cut in small pieces.
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Prepare the rice according to the instructions. Roast the cashews in a pan and let cool.
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Heat 6 tbsp of rapeseed oil in a wok. Sauté the onions, garlic and chilis until the onions are lightly brown. Add curry, cinnamon and the vegetables and shortly sauté with high heat.
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Reduce the heat, add soya sauce and coconut milk and season with vegetable broth, pepper, salt, sugar and cilantro. Let cook for 15 minutes, potentially add some more water.
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As desired: Meanwhile, rinse vegan king prawns with cold water, dab dry and fry for two minutes in 2 tbsp of rapeseed oil (consider instructions on package). Possibly season with garlic. Serve the vegetable curry with the vegan king prawns and rice. Sprinkle with roasted cashews.
