FRIJE

<< recipes

Vegetarian Curry

Vegetarian Vegan Having dinner Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 35 minutes
Energy: 498 kcal / serving

Instructions

  • 1.   Prepare the vegetables: peel and slice the carrots, peel and finely chop the onions, dice the eggplants and zucchinis, peel and dice the potatoes, drain the chickpeas.
  • 2.   In a bowl, mix the coriander powder, cumin, cloves, cinnamon, turmeric (and chili). Add the peeled and minced garlic to the bowl.
  • 3.   Heat the oil in a sauté pan or large pot. Sauté the onions and spices for a few minutes. Then add the lemon juice and coconut milk to the pan. Dilute with a whisk. Add the carrots. Cook for 5 minutes.
  • 4.   Add the eggplants, zucchinis, potatoes, and chickpeas. Season with salt. Mix well. Cover. Cook for 30 minutes over low heat.
  • 5.   Sprinkle with coriander before serving.

Notes & Suggestions

  • https://www.marmiton.org/recettes/recette_curry-vegetarien_166920.aspx

Ingredients for servings

  • 3 carrots
  • 2 eggplants
  • 2 zucchinis
  • 250 g of chickpeas (canned, drained weight)
  • 6 potatoes
  • 50 cl of coconut milk
  • 3 garlic cloves
  • 2 onions
  • 1 lemon
  • 2 pinch of ground cumin
  • 3 cloves
  • 1 cinnamon
  • 2 turmeric powder
  • 1 bunch of fresh coriander
  • 3 tablespoon of oil
  • 2 pinch of ground coriander

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    498 kcal
    25 %
  • Fat
    24,62 g
    35 %
  • of which saturated
    15,24 g
    76 %
  • Carbohydrates
    49,25 g
    19 %
  • of which sugar
    ?
    ?
  • Protein
    11,55 g
    23 %
  • Fibers
    11,64 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.