Vegetable Curry with Ebly
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g carrot (s)
- 1 bunch spring onion (s)
- 500 g mushrooms
- 2 large zucchini
- 2 sachets Ebly
- 2 tablespoon olive oil
- 1 teaspoon curry powder
- 1 tablespoon spelled flour or wheat flour
- 500 ml vegetable stock
- 250 g soy cream (soy cream cuisine)
Print Recipe
Pin Recipe Instructions
- Prepare the tender wheat in plenty of water according to the instructions on the package. Cut the carrots, mushrooms, spring onions and zucchini into small pieces and sauté in oil. Dust with curry and flour and sauté briefly. Deglaze with the broth and soy cream and simmer for approx. 8 minutes after the vegetables have the desired firmness. Season with salt and pepper. Finally stir in the cooked tender wheat and season again if necessary.
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