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Vegetable Curry

5

40 min

Vegetable Curry

Vegetable Curry Photo 1

Time

40 min

Serving

4 persons

Calories

177

Rating

5.00★ (1)

Author: Antonina Blum

Indian dishes are usually considered to be very spicy. Vegetable Curry in this recipe can be considered an adapted version, not too hot, but with a bright spicy taste and with a fresh exotic touch. This light dish is perfect for a vegan lunch.

Ingredients

  • chickpea: 50 g
  • ginger: 15 g
  • garlic: 2 clove
  • chili pepper: 0.5 piece
  • lime: 1 piece
  • carrots: 120 g
  • celery stalk: 80 g
  • cauliflower: 200 g
  • broccoli: 200 g
  • olive oil: 20 ml
  • curry: 2 tsp
  • turmeric: 0.5 tsp
  • cream: 400 ml (coconut cream)
  • water: 50 ml
  • salt: 0.5 tsp
  • sesame: 10 g

Metric Conversion

Stages of cooking

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  1. Soak chickpeas in water at room temperature for at least 4 hours. Drain water, rinse chickpeas. If desired, you can clean the chickpeas from the skins.

    Vegetable Curry Photo 2
  2. Grate ginger, chop the garlic and chili. Using a small grater remove the zest from the lime.

    Vegetable Curry Photo 3
  3. Cut carrots and celery, broccoli and cauliflower divide into inflorescences of approximately the same size.

    Vegetable Curry Photo 4
  4. Heat oil in a skillet. Fry the garlic , chili, ginger, curry powder and turmeric over medium heat. Add chickpeas, carrots, broccoli, cauliflower and coconut cream. Add 50 ml of water. Reduce heat to low. Simmer for 20 minutes.

    Vegetable Curry Photo 5
  5. Add celery, simmer another 20 minutes. Add salt and lime zest.

    Vegetable Curry Photo 6
  6. Sprinkle with sesame before serving. Serve with rice.

    Vegetable Curry Photo 7

History of the Vegetable Curry:

Curry dishes have been an integral part of Indian cuisine for centuries. The first known references to curry come from the spice trade between ancient Rome and southern India. Through the centuries, curry has evolved and spread throughout the world, with each country putting their own spin on the dish. Vegetable curry is a popular variation that is loved by vegetarians and meat-eaters alike.

Tips and Tricks for Vegetable Curry:

  • Soaking chickpeas overnight will reduce the cooking time and make them easier to digest.
  • Roasting the spices before adding them to the curry will intensify their flavor.
  • Use fresh vegetables for the best flavor and texture.
  • Adjust the amount of chili to your taste. If you prefer a milder curry, reduce or omit the chili completely.
  • Stir the curry occasionally while cooking to prevent it from sticking to the pan.
  • If the curry is too thick, add more water or coconut milk to reach the desired consistency.

Tips for presenting the dish:

  • Serve the vegetable curry in a traditional Indian bowl or on a plate lined with banana leaves to give it an authentic look.
  • Garnish with fresh cilantro or chopped nuts for added texture and flavor.
  • Serve with basmati rice, naan bread, or roti for a complete meal.
  • Arrange the dish on a platter with a colorful mix of vegetables to make it look visually appealing.
  • Drizzle some coconut cream or yogurt over the top of the curry just before serving.

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