Vegetable Curry

-
Vegetable curry can be served as an individual dish or snack, or you can prepare it as an addition to some other delicious dish.

Ingredients

  • carrot - 250 g
  • potatoes - 300 g
  • ginger - 50 g
  • petiolate celery - 100 g
  • broccoli - 1
  • red onion - 1
  • garlic - 2 cloves
  • olive oil - 1 tablespoon
  • curry - 2 tablespoons
  • vegetable stock - 400 ml
  • lime juice - from 1 lime
  • frozen peas - 150 g
  • cream - 100 ml (33%)
  • salt - pinch
  • ground pepper - pinch
  • sugar - pinch
  • coriander - handful, chopped
  • chilli pepper - 1
  • white yoghurt - 1 tablespoon
  • coriander leaves - for garnish

Instructions

  1. Peel carrot, potatoes and ginger, clean celery and cut all in bigger pieces. Divide broccoli in florets and rinse. Peel onion and garlic, slice onion, chop garlic.
  2. Heat oil in saucepan and brown all prepared vegetables shortly in it. Poeder with curry, stir, add vegetable stock, lime juice and simmer until soft.
  3. Finally add unfrozen peas and cream, simmer shortly, season with salt, pepper and sugar.
  4. Add chopped coriander, chopped chilli pepper and yoghurt.
  5. Divide curry on plates and garnish with coriander leaves.



source: https://recipeshut.com

Comments

Post a Comment

Popular posts from this blog

Roast Chicken & Sweet Potatoes

-
Image
Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese. Ingredients  4 servings 2 tablespoons whole-grain or Dijon mustard 2 tablespoons chopped fresh thyme or 2 teaspoons dried 2 tablespoons extra-virgin olive oil, divided Bertolli Extra Virgin Olive Oil 17 Fl Oz$9.49 for 1 itemThru 01/01 ½ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1½-2 pounds bone-in chicken thighs, skin removed 2 medium sweet potatoes, peeled and cut into 1-inch pieces 1 large red onion, cut into 1-inch wedges Preparation Active   15 m Ready In   45 m Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.  Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture e...
Read more

Pan-Seared Salmon with Kale and Apple Salad

-
Image
This dish may look fancy, but it's easy enough to be a weeknight main course. The salmon cooks in a skillet in less than 10 minutes while the flavors in the crunchy kale salad meld. Add a whole-wheat roll and dinner is ready. Total:40 min Prep: 20 min Inactive: 10 min Cook: 10 min Yield: 4 servings Level: Easy Ingredients Four 5-ounce center-cut salmon fillets (about 1-inch thick)  3 tablespoons fresh lemon juice  3 tablespoons olive oil  Kosher salt  1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups) 1/4 cup dates 1 Honeycrisp apple 1/4 cup finely grated pecorino 3 tablespoons toasted slivered almonds Freshly ground black pepper 4 whole wheat dinner rolls Directions 1. Watch how to make this recipe. 2. Bring the salmon to room temperature 10 minutes before cooking. 3. Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let s...
Read more

Au Gratin Chicory with Soy Cream

-
Image
This is a great recipe for Au gratin chicory with soy cream. Delicious and simple! Ingredients chicory - 4 heads salt butter - a piece stewed ham - 4 slices Emmenthal - 4 slices soy cream - 200 ml egg - 1 Emmenthal cheese - 100g in 1 piece pepper nutmeg chives Instructions Rinse chicory and cut it lengthways. Put it in salted water and boil shortly. Strain water and let chicory drain. Butter baking bowl. Wrap each half of chicory in a slice of ham and a slice of cheese and lay them in a bowl. Whip cream with egg, add grated cheese, pepper and a pinch of nutmeg. Pour prepared mixture over and bake for 20 minutes at 200 °C. Then garnish with fresh chives. source: https://recipeshut.com
Read more