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leichtes rotes Curry mit viel Gemüse. Einfach gemacht, lecker und wärmend. Recipe also in english. www.einepriselecker.de
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Leichtes Curry mit Gemüse, Kartoffeln und Kichererbsen

Vorbereitungszeit 15 Minuten
Zubereitungszeit 15 Minuten
Arbeitszeit 30 Minuten
Portionen 8
Kalorien 152kcal
Autor Marsha

Zutaten

  • 1 tbsp oil
  • 1 cup 123 g, Carrots
  • ca. 5cm ginger
  • 1 large onion diced
  • 1 clove garlic minced or pressed
  • the following vegetables were frozen:
  • 300 g cauliflower
  • 300 g broccoli
  • 125 g spinach
  • 125 g grean beans
  • these were fresh or canned:
  • 1 zucchini cut into strips
  • 500 g potatoes cut into small cubes
  • 250 g one small can of chickpeas without the fluid
  • 1 liter vegetable broth
  • 1 tbsp green curry paste
  • 600 ml coconutwater - not coconutmilk - we have something here from alpro
  • 3-4 stems of cilantro
  • ca. 5cm lemon grass or the powder

Anleitungen

  • first fry the onions, garlic and ginger in oil until glazed, add the curry paste and cook another 2 minutes
  • deglaze with the broth, add the potatoes and let them cook for around 10 minutes, before adding the frozen vegetables. The potatoes take longer to cook and we don´t want the vegetables to become mushy
  • add coconutwater and herbs
  • the chickpeas and zucchini come in briefly before it´s done, since they don´t need long to cook.
  • serve with rice if you want (rice not included in the nutrition info!)

Nutrition

Serving: 1g | Kalorien: 152kcal | Kohlenhydrate: 24g | Protein: 7g | Fett: 3g | gesättigte Fette: 1g | mehrfach ungesättigte Fette: 1g | Ballaststoffe: 6g | Zucker: 3g