Since we’ve had friends for lunch yesterday, who are both vegetarians, And so I’ve tried my hand at vegetarian cuisine again. True to the maxim “Do it right or not at all.“. And so it came, that we’ve had an Indian-inspired, vegan vegetable curry as main course. The main ingredients of my vegan vegetable currry are cauliflower, lentils, potatoes and chickpeas. Ginger, coconut milk, chilli peppers, curry powder and Garam Masala make the Indian touch. A roasted cashews give it a crunchy bite.
The entire preparation of the curry takes about two hours. In case you’re using canned chickpeas. If you would like to use dreid chickpeas you’ve to soak the peas. That’s best done on the eve and for at least twelve hours. Also the preparation of the cauliflower takes a while and should be done the day before as well. Once done, simply store the cauliflower in the refrigerator overnight.
And actually we made our lunch a small three-courses menu. Besides the vegan vegetable curry, we served walnut baguette with various antipasti as a starter and finished with an incredibly delicious chocolate tartlet as dessert.
Vegan Vegetable Curry Indian-Style
For 4 servings
- 10 grams of ginger, fresh
- 500 grams of cauliflower, fresh
- 200 grams of lentils, red
- 200 grams of potatoes, waxy
- 100 grams of cashews
- 200 grams of chickpeas
- 100 grams of French beans, fresh or deep-frozen
- 300 milliliters of vegetable broth
- 200 milliliters of coconut milk
- 2 large carrots
- 1 onion
- 2 tablesppon oil
- 2 tablesppons of yellow curry powder
- 1 tablespoon Garam Masala
- 2 chilli peppers, red
- coriander, fresh
- Peel onion and ginger and finely dice.
- Wash the fresh cauliflower and divide into florets.
- Peel carrots and cut into thin slices.
- Wash beans and cut in half diagonally.
- Cut chilli into thin strips.
- Peel the potatoes and cut them into thin slices.
- Heat the oil in a roasting tin.
- Sauté the onion, ginger, chilli and lentils at medium heat.
- Add the carrots, the potatoes, the cauliflower and the beans and sauté for another 3 to 4 minutes while stirring.
- Mix in well the curry powder and Garam Masala.
- Add the vegetable broth and coconut milk, boil and simmer for 15 minutes at medium heat.
- Meanwhile, brown the cashews in a frying pan and let it cool down briefly. Then chop roughly.
- Add the cashews and chickpeas to the curry and mix well again.
- Simmer for another 5 minutes.
- Wash the fresh coriander, dry it, then roughly chop and place it in a small bowl.
- Season the vegetable curry with salt and pepper.
- Serve together with the coriander.
|Protein||19 Gramm per serving|
|Fat||18 Gramm per serving|