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

Leichtes Curry mit Gemüse, Kartoffeln und Kichererbsen

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


  • 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


  • 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!)


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