Leichtes Curry mit Gemüse, Kartoffeln und Kichererbsen
Portionen 8
Kalorien 152kcal
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
Zubereitung
- 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!)
Nährwerte
Serving: 1g | Kalorien: 152kcal | Kohlenhydrate: 24g | Protein: 7g | Fett: 3g | gesättigte Fette: 1g | mehrfach ungesättigte Fette: 1g | Ballaststoffe: 6g | Zucker: 3g
