Vegetarian Vegetable Curry with Coconut Milk
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This vegetarian vegetable curry with coconut milk is a delicious and easy main course that is ready in about 35 minutes. It is rich in vegetables, chickpeas and aromatic spices. The curry is vegan, gluten-free and lactose-free and is ideal for a quick and healthy meal.
Ingredients (19 ingredients)
-
250 g Onions
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2 piece Cloves garlic
-
40 g Oil
-
1 Stange Leek
-
200 g Carrots
-
150 g Celery
-
2 tbsp Curry paste
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1 tsp Curry powder
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0.5 tsp Turmeric
-
0.5 tsp Cumin
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0.5 tsp Coriander
-
0.25 tsp Chili powder
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400 ml Vegetable broth
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400 ml Coconut milk
-
400 g Chickpeas (drained weight)
-
200 g Frozen leaf spinach
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to taste Salt
-
to taste Pepper
-
Lemon juice
Preparation (7 steps)
Chop onions and garlic
Put 250 g onions in the mixing bowl and chop for 3 sec./level 5. Then add 2 cloves of garlic and chop for 3 sec./level 7.
Sauté onions and garlic
Add 40 g oil to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/level 1.
Add and chop vegetables
Put 1 stalk of leek, 200 g carrots and 150 g celery in coarse pieces in the mixing bowl and chop for 5 sec./level 5. If necessary, push down with the spatula and repeat the process.
Add curry paste and spices
Add 2 tbsp curry paste, 1 tsp curry powder, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander and 1/4 tsp chili powder to the mixing bowl and stir for 10 sec./level 3.
Add vegetable broth and coconut milk
Add 400 ml vegetable broth and 400 ml coconut milk to the mixing bowl and cook for 10 min./100°C/level 1.
Add chickpeas and remaining vegetables
Add 400 g chickpeas (drained weight) and 200 g frozen leaf spinach to the mixing bowl and simmer for another 5 min./100°C/reverse rotation level 1.
Season and serve
Season the curry with salt, pepper and lemon juice. Then serve.
Finished cooking? Great! 🎉
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Tags
Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Celery
- Mustard
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