Vegetable Curry
4 servings
20 minutes
Vegetable curry is a vibrant dish of Indian cuisine infused with exotic spice aromas. Historically, curry symbolizes Indian hospitality, as its variations are found in every family. This recipe harmoniously combines the sweetness of pumpkin, the tenderness of green beans, the spiciness of curry, and the creamy texture of coconut milk. Chickpeas add heartiness, while fresh red pepper and mushrooms enhance flavor richness. This dish pairs wonderfully with natural yogurt that softens the spice's heat. Vegetable curry can be served with rice or naan bread for a complete meal. It is easily adaptable to taste preferences by adding different vegetables and spices. A cozy, warming, and nutritious dish perfect for family dinners and friendly gatherings.
1
Wash the young green bean pods and drain them in a colander.
- Green beans: 200 g
2
Fry the onion in vegetable oil until transparent, add curry powder, and fry a little more.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- Curry powder: 1 tablespoon
3
Clean the pumpkin, remove the seeds, cut the flesh into 2 cm cubes, add to the pot with the onion, and sauté lightly. Pour in the vegetable broth.
- Pumpkin: 300 g
- Vegetable broth: 2.5 glasss
4
Add green beans, chickpeas, chopped red bell pepper, small mushrooms, and pour in some coconut or regular milk. Cook for 10 minutes.
- Green beans: 200 g
- Canned chickpeas: 1 jar
- Red sweet pepper: 1 piece
- Canned mushrooms: 1 jar
- Coconut milk: 0.5 glass
5
Season natural yogurt with pepper and salt. Mix vegetable curry with yogurt. Season to taste with spices and serve.
- Plain (natural) yoghurt: 1 glass
- Condiments and seasonings: to taste
- Salt: to taste
- Ground black pepper: to taste
