Asian vegetable curry
Time
Preparation time: 30 min.
Cooking or baking time: 15 min.
Total preparation time: 45 min.
Here comes something for you again something Asian, which has tasted me and family very well. You have to cut a lot, but it's worth it.
Ingredients for 4 servings
- 250 g of sweet potatoes
- 150 g of rutabaga
- 150 g of celeriac
- 150 g parsnips (parsley root)
- 150 g of carrots
- 2 red onions
- 2 cloves of garlic
- 25 g ginger fresh
- 2 larger tomatoes
- salt
- Pepper White
- 600 ml of coconut milk
- 2 tablespoons of peanut oil
- 2 tablespoons tomato paste (triple concentrated)
- 2 tbsp curry powder
- 4 kaffir leaves (lime leaves)
- Juice from a lime
preparation
- Carrots, parsnips, celery, rutabaga and the sweet potatoes cut into small cubes about 1 cm in size.
- Clean onions and cut into thin slices.
- Clean garlic and ginger and dice very finely.
- Cut tomatoes into fine slices and core.
- Bring plenty of salted water to the boil and cook the turnips in it for 3 minutes, then add the other diced vegetables and cook for another 2 minutes. Drain everything and fry with cold water, drain well.
- In a large pan, or if available in a wok, heat the oil and fry the onion slices, then remove from the pan.
- Add the garlic, ginger, curry powder and tomato puree to the hot pan and sauté for a short time, then add the coconut milk.
- Now put the vegetables in the pan again and also the onions and kaffir leaves, simmer for about 15 minutes.
- Just before serving, add the tomato slices and season well with pepper, salt and the juice of the lime.
There was rice for us.
Without the rice, this meal has about 195 kcal per serving.
Have fun cooking and feasting.
