Vegetable curry with coconut milk
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 500 g Broccoli
- 1 medium zucchini
- 1 red pepper
- 1 Garlic clove
- 1 medium onion
- 1 walnut-sized piece of ginger
- 2 TABLESPOONS flaked almonds
- 2 TABLESPOONS Oil
- 7-10 Tbsp salt and pepper
- 1 TABLESPOON Flour
- 2-3 TEASPOONS Curry
- 1 can(s) (400 ml) Coconut milk
- 2 TEASPOONS Vegetable broth
- 1/2 - 1 TEASPOON Sambal Oelek
Directions
- 1
Peel, wash and chop the potatoes. Clean and wash the vegetables. Cut broccoli into small florets, zucchini into slices and peppers into strips. Peel garlic and onion, dice finely.
- 2
Peel and finely chop or grate the ginger.
- 3
Roast the flaked almonds in a wide pot without fat, remove. Heat 1 tablespoon of oil in the pot. Sauté the bell peppers and zucchini in it while turning. Season with salt and pepper, take out.
- 4
Heat 1 tablespoon of oil in the frying fat. Sauté the potatoes in it all around for 5-7 minutes. Season with salt and pepper. Add garlic, onion and ginger and fry.
- 5
Sprinkle with flour and curry and sweat. Stir in about 3/8 l water, coconut milk and stock. Bring to the boil, cover and simmer for about 10 minutes. Cook broccoli for about 5 minutes. Finally, heat the bell peppers and courgettes.
- 6
Season everything with salt, pepper, possibly curry and sambal oelek and sprinkle with flaked almonds.
Nutrition Facts
390 kcal
33 g
23 g
10 g
More Delicious Recipes
