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Vegetable Curry (Vegan)

This curry is both slightly spicy and very creamy, but above all comforting! Check out my other recipes at veganisezvous.wordpress.com

Vegan Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 40 minutes
Energy: 292 kcal / serving

Instructions

  • 1.   Peel the zucchini, carrots, and potatoes, rinse them, and cut them into regular cubes. Steam them for 25 to 30 minutes.
  • 2.   Slice the onion and sauté it in a large pot with olive oil. Add the curry paste, coriander powder, salt, pepper, and spinach leaves. Add water and let it reduce.
  • 3.   Pour in the coconut cream, it should heat up without boiling.
  • 4.   Then add the pre-cooked steamed vegetables and let them cook for another 2-3 minutes. Serve with basmati rice, for example.

Notes & Suggestions

  • Serve with white rice.

Ingredients for servings

  • 300 g of zucchini
  • 200 g of carrot
  • 350 g of potato
  • 150 g of fresh spinach
  • 1 onion
  • 150 ml of water
  • 200 ml of coconut cream
  • 1 tablespoon of yellow curry paste
  • 1 teaspoon of ground coriander
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates (2)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    292 kcal
    15 %
  • Fat
    18 g
    26 %
  • of which saturated
    10,52 g
    53 %
  • Carbohydrates
    23,86 g
    9 %
  • of which sugar
    ?
    ?
  • Protein
    5,47 g
    11 %
  • Fibers
    5,58 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.