Veggie coconut curry

Veggie coconut curry

Based on 10 ratings

Alex Wahi, restaurant and tv chef

alex-wahi.de/

“A typical dish from South India with a fruity flavor, which my aunt used to cook for me when I was little.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1  
chili
20 g 
ginger
1  
bell pepper (red)
1  
spring onion
1  
zucchini
1  
purple carrot
1  
red carrot
1  
apple
½  
broccoli
10  
cherry tomatoes
100 g 
cashew nuts
2 tbsp 
oil
1 tbsp 
cane sugar
2 tbsp 
curry powder
1 tsp 
sweet paprika
1 dash 
lime juice
50 ml 
tomato juice
50 ml 
mango-passion fruit juice
150 ml 
coconut milk
1 tbsp 
sour cream
100 g 
sugar snap peas
salt
Metric
Imperial
  • 1  chili
  • 20 g ginger
  • 1  bell pepper (red)
  • 1  spring onion
  • 1  zucchini
  • 1  purple carrot
  • 1  red carrot
  • 1  apple
  • ½  broccoli
  • 10  cherry tomatoes
  • 100 g cashew nuts
  • 2 tbsp oil
  • 1 tbsp cane sugar
  • 2 tbsp curry powder
  • 1 tsp sweet paprika
  • 1 dash lime juice
  • 50 ml tomato juice
  • 50 ml mango-passion fruit juice
  • 150 ml coconut milk
  • 1 tbsp sour cream
  • 100 g sugar snap peas
  • salt

Utensils

  • 2 frying pans
  • cutting board
  • knife

Enjoy with

Mint lassi
An Indian yogurt drink that works perfectly with the strong spices in this curry. The mint is a refreshing touch to the creaminess of the coconut milk.

Nutrition per serving

Cal
413
Protein
12g
Fat
27g
Carb
31g

Step 1/4

Finely chop chili and ginger and finely slice bell pepper and spring onion. Slice zucchini, carrots, and apple. Remove broccoli florets from the stem and halve cherry tomatoes. Over medium heat, toast cashew nuts in a frying pan for approx. 2 min., or until fragrant and slightly browned, then add spring onion, give it a quick toss, remove from pan, and set aside.
  • 1 chili
  • 20 ginger
  • 1 bell pepper (red)
  • 1 spring onion
  • 1 zucchini
  • 1 purple carrot
  • 1 red carrot
  • 1 apple
  • ½ broccoli
  • 10 cherry tomatoes
  • 100 cashew nuts
  • frying pan
  • cutting board
  • knife

Finely chop chili and ginger and finely slice bell pepper and spring onion. Slice zucchini, carrots, and apple. Remove broccoli florets from the stem and halve cherry tomatoes. Over medium heat, toast cashew nuts in a frying pan for approx. 2 min., or until fragrant and slightly browned, then add spring onion, give it a quick toss, remove from pan, and set aside.

Step 2/4

Add oil to a second pan, then add cane sugar and caramelize over medium heat for approx. 2 min. Add chili, ginger, curry powder, paprika, and toss for approx. 1 min., then deglaze the pan with lime juice, tomato juice, and mango-passion fruit juice and add tomataoes. Stir for approx. 1 min. Season with salt.
  • 2 tbsp oil
  • 1 tbsp cane sugar
  • 2 tbsp curry powder
  • 1 tsp sweet paprika
  • 1 dash lime juice
  • 50 ml tomato juice
  • 50 ml mango-passion fruit juice
  • salt
  • frying pan

Add oil to a second pan, then add cane sugar and caramelize over medium heat for approx. 2 min. Add chili, ginger, curry powder, paprika, and toss for approx. 1 min., then deglaze the pan with lime juice, tomato juice, and mango-passion fruit juice and add tomataoes. Stir for approx. 1 min. Season with salt.

Step 3/4

Add broccoli florets, bell pepper, zucchini, and carrots, and stir in the coconut milk and sour cream. Leave to simmer over medium heat for approx. 3 – 4 min., then add apple and sugar snap peas.
  • 150 ml coconut milk
  • 1 tbsp sour cream
  • 100 sugar snap peas

Add broccoli florets, bell pepper, zucchini, and carrots, and stir in the coconut milk and sour cream. Leave to simmer over medium heat for approx. 3 – 4 min., then add apple and sugar snap peas.

Step 4/4

Season with salt and garnish with cashew nuts and spring onion. Enjoy!
  • salt

Season with salt and garnish with cashew nuts and spring onion. Enjoy!