A vegetarian recipe to enjoy vegetables in a different way.
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Vegetable curry with coconut milk
Instructions
- 1. Slice the shallots and onion, crush the garlic. Sauté them in hot oil with the spices. Stir often.
- 2. Add the curry and then the coconut milk. Stir and set aside.
- 3. Peel the potatoes and carrots. Cut all the vegetables into pieces. Steam the potatoes for 10 minutes, then add the carrots and zucchini. Continue cooking for 10 minutes. The vegetables should be cooked but still slightly crunchy.
- 4. Mix with the sauce, let it simmer on low heat for 10 minutes. Serve hot.
Ingredients for servings
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3 zucchinis -
6 carrots -
2 potatoes -
10 cl of coconut milk -
3 shallots -
2 garlic cloves -
1 onion -
2 tablespoon of curry sauce -
1 teaspoon of ground coriander -
1 teaspoon of grated fresh ginger -
1 tablespoon of olive oil
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value240 kcal12 %
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Fat8,87 g13 %
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of which saturated4,87 g24 %
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Carbohydrates29,74 g11 %
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of which sugar??
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Protein5,61 g11 %
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Fibers7,01 g?
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More data
* As an indication, before cooking, RDA of the EU.