Summary

Ingredients

• 2 tablespoon sunflower oil or rapeseed oil
• 1 large sweet potato (s)
• 500 g broccoli
• 2 carrot (s)
• 2 onions)
• 2 tomato (s)
• 1 clove garlic
• 1 teaspoon cumin, whole
• 2 teaspoons ginger and garlic paste
• 1 teaspoon curry paste, green
• 2 teaspoon garam masala
• 1 teaspoon vegetable stock powder
• salt and pepper

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Instructions

1. Heat the oil in a wok or a large pan and roast some cumin seeds in it.
2. Cut the onions into slices. Peel the sweet potato and cut into cubes. Peel the carrots and cut into thin slices. Cut the tomatoes into cubes.
3. Sear the onions, sweet potatoes and carrots with the ginger-garlic paste in the wok, crush the garlic clove and add. Add the tomatoes. Season everything with salt and pepper and fry briefly.
4. In the meantime, wash the broccoli and cut into florets.
5. Deglaze the vegetables in the wok with the vegetable stock and add the broccoli. Season the vegetables with green curry paste, a little salt, pepper and garam masala and simmer for about 15 minutes over medium heat with the lid closed. Stir everything in between and, if necessary, add water until the vegetables are cooked through. Then boil down the remaining water for about 5 minutes at high heat until the liquid is nice and creamy. Garnish the curry with a little parsley.
6. The vegetable curry goes well with bulgur, couscous or rice. If you don`t like it too spicy, you should be cautious with the green curry paste.