Tuduu
Vegetarian Curry

Vegetarian Curry

@mescolabene

It is a creamy, enveloping, and spicy dish... perfect for autumn. I used pumpkin and chickpeas, but you can add potatoes, spinach, or any vegetables you prefer and need to use up. Together with rice, it becomes a unique and nutritious dish!

Difficulty: Medium
Cooking: min
Preparation: 62 min
Country: India

Ingredients

No. Servings
  • Golden onion1unit
  • Carrot2unit
  • Pumpkin350g
  • Creamy coconut milk100mL
  • Curry1Teaspoon
  • CuminTo taste
  • Chopped garlic and gingerTo taste
  • Sweet paprika1Teaspoon
  • Evo oil2Tablespoons
  • Chili pepperAs needed
  • Basmati rice or thai rice200g
  • Canned chickpeas360g

Preparation

  1. STEP 1 OF 4

    In a pan, pour the oil and gently sauté garlic, ginger, and the spice mix. At this point, add onion and carrots and let them sauté for about two minutes.

  2. STEP 2 OF 4

    Add the pumpkin cut into cubes. Pour hot water and cover. Let it cook for about ten minutes and add the coconut milk. Cover again.

  3. STEP 3 OF 4

    After ten minutes, add the chickpeas. Cook for a few more minutes and turn off the heat. Adjust the salt off the heat and squeeze lime or lemon into the vegetable curry.

  4. STEP 4 OF 4

    Serve with rice and, if you like, add a pinch of chili flakes!

Suggestions

  • A pot for the rice

  • A pot for the vegetable curry ??

  • A cutting board for slicing vegetables

General Information

Storage notes

Store in an airtight container for a maximum of a couple of days.

More information

*do not throw away the pumpkin skin... it is rich in beneficial properties and is great for making crispy chips*

Origin

India

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)165.08
Carbohydrates (g)21.58
of which Sugars (g)3.83
Fat (g)5.18
of which Saturates (g)2.04
Protein (g)7.15
Fiber (g)5.24
Sale (g)0.01
  • Proteins
    7.15g·18%
  • Carbohydrates
    21.58g·55%
  • Fats
    5.18g·13%
  • Fibers
    5.24g·13%