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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.
- 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
Stages of cooking
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.
Grate ginger, chop the garlic and chili. Using a small grater remove the zest from the lime.
Cut carrots and celery, broccoli and cauliflower divide into inflorescences of approximately the same size.
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.
Add celery, simmer another 20 minutes. Add salt and lime zest.
Sprinkle with sesame before serving. Serve with rice.