Vegetable Curry

Too few ratings

liz knaff

Community Member

“This curry can be eaten as a soup or served together with rice for very hungry people. It’s great that you can improvise and use leftovers to prepare it. Enjoy!!!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
coconut oil
200 g carrots
potatoes
1 head pointed cabbage
250 g canned chickpeas
250 ml coconut milk
1 clove ginger
1 tbsp lemongrass
2 tbsp Thai red curry paste
100 g yogurt
pepper
salt
rice (for serving)
  • Step 1/3

    Sweat the diced carrots and potatoes together with the chopped ginger in a tablespoon of coconut oil.

  • Step 2/3

    Add the minced cabbage with the coconut milk and the chickpeas and let the whole thing simmer until the cabbage is cooked.

  • Step 3/3

    Add the yoghurt,the curry paste and the fresh lemongrass (or as a paste) and season with salt and pepper.

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