Vegan Vegetable Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon rapeseed oil
- 4 medium potato (s)
- Salt water
- 1 medium carrot (s)
- 7 mushrooms, brown
- 1 bell pepper (s), yellow
- 1 small zucchini
- 0.5 ½ aubergine (s)
- 1 bunch spring onion (s)
- 1 onion (s), red
- 11 cherry tomato (s)
- 1 large banana (s)
- 1 mango (s)
- 2 hot peppers
- 4 cloves garlic
- 1 bunch basil
- 1 bunch coriander greens
- 1 piece (s) ginger (4 cm)
- 1 stick cinnamon
- 4 teaspoons, heaped curry paste, vegan (Madras)
- 2 teaspoon garam masala
- 1 teaspoon ground cumin
- 2 teaspoons, heaped curry powder
- 500 ml coconut milk
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them into eighths and pre-cook them in boiling salted water for about 5 minutes. Wash or peel the carrot and cut into sticks (approx. 2 cm long). Do the same with the zucchini, aubergine and peppers. Cut the spring onions into rings and the red onion into strips. Clean and quarter the mushrooms, halve the cherry tomatoes and remove the stems.
- Peel and slice the banana, peel the mango and cut into cubes. Peel the garlic and ginger and finely chop them together with the peppers (including the seeds) and the basil. Separately, finely chop the coriander.
- Heat the oil in a large saucepan or roasting pan (to about 3/4 of the maximum temperature) and first sear only the potatoes, carrots, cinnamon stick and mushrooms for about 3 minutes.
- Then add the zucchini, aubergine, bell pepper, red onion and spring onions. Fry, turning occasionally, until the vegetables have turned color.
- Then reduce the heat (to about half the maximum temperature) and add the mixture of chopped garlic, pepperoni, ginger and basil as well as the curry paste, the curry powder, the garam masala and the cumin. Fry everything for another 5 minutes, stirring frequently.
- Then add the banana, mango and coconut milk. Let the curry simmer over low heat for about 5 minutes, stir in the halved cherry tomatoes one minute before the end of the cooking time. If you like, add a pinch of salt to taste and finally remove the cinnamon stick.
- Arrange on a plate with (whole grain) basmati rice and a dollop of soy yoghurt. Sprinkle with the chopped coriander.
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