Name: VEGETABLE CURRY
Ingredients: 200 g Red peppers; 100 g Broccoli florets; 100 g Green beans (frozen); 200 g Carrots; 100 g Onions; 2 cloves Garlic; 15 g Ginger; 2 tbsp Rapeseed oil; 100 ml Vegetable stock; 200 ml Coconut milk; ½ tsp Turmeric powder; 1 tbsp Ground coriander; 1 tsp Paprika powder or chilli powder; Salt

VEGETABLE CURRY

Course: Vegetables and salad

Servings for 4 persons

Calories per Serving: 103kcal

Ingredients

Red peppers 200 g
Broccoli florets 100 g
Green beans (frozen) 100 g
Carrots 200 g
Onions 100 g
Garlic 2 cloves
Ginger 15 g
Rapeseed oil 2 tbsp
Vegetable stock 100 ml
Coconut milk 200 ml
Turmeric powder ½ tsp
Ground coriander 1 tbsp
Paprika powder or chilli powder 1 tsp
Salt

Preparation

Wash vegetables. Peel the onions, carrots, ginger and garlic. Cut the peppers, carrots and onions into bite-sized strips. Finely chop the garlic and ginger. Heat the oil in a saucepan, add the onions, garlic and ginger and sauté.
Add the beans and carrots and sauté briefly for 5 minutes. Add the peppers, broccoli florets, turmeric, coriander, chilli and salt, pour in the stock and cook for approx. 10 min. Finish with coconut milk. Serve with rice or low-protein rice.