Veggie coconut curry

Veggie coconut curry

Based on 33 ratings

"A typical dish from South India with a fruity flavor, which my aunt used to cook for me when I was little."

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
chili
10 g
ginger
½
bell pepper (red)
½
spring onion
½
zucchini
½
purple carrot
½
red carrot
½
apple
¼
broccoli
5
cherry tomatoes
50 g
cashew nuts
1 tbsp
oil
½ tbsp
cane sugar
1 tbsp
curry powder
½ tsp
sweet paprika
¼ tsp
lime juice
25 ml
tomato juice
25 ml
mango-passion fruit juice
75 ml
coconut milk
½ tbsp
sour cream
50 g
sugar snap peas
salt
MetricImperial

Utensils

frying pan, cutting board, knife

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-cut-broccoli

How to cut broccoli

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-toast-nuts

How to toast nuts

how-to-deglaze

How to deglaze

how-to-caramelize-sugar

How to caramelize sugar

Nutrition per serving

Cal413
Protein12 g
Fat27 g
Carb31 g
  • Step 1/4

    Finely chop chili and ginger and finely slice bell pepper and spring onion. Slice zucchini, carrots, and apple. Remove broccoli florets from the stem and halve cherry tomatoes. Over medium heat, toast cashew nuts in a frying pan for approx. 2 min., or until fragrant and slightly browned, then add spring onion, give it a quick toss, remove from pan, and set aside.
    • ½ chili
    • 10 g ginger
    • ½ bell pepper (red)
    • ½ spring onion
    • ½ zucchini
    • ½ purple carrot
    • ½ red carrot
    • ½ apple
    • ¼ broccoli
    • 5 cherry tomatoes
    • 50 g cashew nuts
    • frying pan
    • cutting board
    • knife

    Finely chop chili and ginger and finely slice bell pepper and spring onion. Slice zucchini, carrots, and apple. Remove broccoli florets from the stem and halve cherry tomatoes. Over medium heat, toast cashew nuts in a frying pan for approx. 2 min., or until fragrant and slightly browned, then add spring onion, give it a quick toss, remove from pan, and set aside.

  • Step 2/4

    Add oil to a second pan, then add cane sugar and caramelize over medium heat for approx. 2 min. Add chili, ginger, curry powder, paprika, and toss for approx. 1 min., then deglaze the pan with lime juice, tomato juice, and mango-passion fruit juice and add tomataoes. Stir for approx. 1 min. Season with salt.
    • 1 tbsp oil
    • ½ tbsp cane sugar
    • 1 tbsp curry powder
    • ½ tsp sweet paprika
    • ¼ tsp lime juice
    • 25 ml tomato juice
    • 25 ml mango-passion fruit juice
    • salt
    • frying pan

    Add oil to a second pan, then add cane sugar and caramelize over medium heat for approx. 2 min. Add chili, ginger, curry powder, paprika, and toss for approx. 1 min., then deglaze the pan with lime juice, tomato juice, and mango-passion fruit juice and add tomataoes. Stir for approx. 1 min. Season with salt.

  • Step 3/4

    Add broccoli florets, bell pepper, zucchini, and carrots, and stir in the coconut milk and sour cream. Leave to simmer over medium heat for approx. 3 – 4 min., then add apple and sugar snap peas.
    • 75 ml coconut milk
    • ½ tbsp sour cream
    • 50 g sugar snap peas

    Add broccoli florets, bell pepper, zucchini, and carrots, and stir in the coconut milk and sour cream. Leave to simmer over medium heat for approx. 3 – 4 min., then add apple and sugar snap peas.

  • Step 4/4

    Season with salt and garnish with cashew nuts and spring onion. Enjoy!
    • salt

    Season with salt and garnish with cashew nuts and spring onion. Enjoy!

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