Yellow coconut curry
with parsnips, eggplant, zucchini, carrots and onion
In this tasty curry, served on a bed of lentils, the flavours of the vegetables are enhanced by the touch of grated tomatoes and coconut cream.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
Ingredients
Cooked lentils
Carrot
Parsnip
Eggplant
Zucchini
Onion
Plum tomato
Vegetable broth
Curry powder
Coconut cream
Fresh coriander
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2469
590
28
13
71
17
26
24
0
73
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Dissolve the broth in 600ml of hot water. Wash the vegetables. Peel the carrot and cut it into small cubes. Cut the parsnip with its skin into small cubes. Peel and finely chop the onion and garlic. Cut the zucchini and eggplant in small cubes. Grate the tomato. Roughly chop the coriander.
2.
Heat 2 tablespoons of olive oil in a medium-size pot, add the curry and toast it for 30 seconds without letting it burn. Add all the vegetables from the previous step, except for the tomato, and let it cook for 5 minutes. Season to taste. Add the tomato and mix it well. Add the hot broth and cook everything for 15 minutes. Add the coconut cream and coriander (reserve some to garnish the plate). Season to taste.
3.
Drain and wash the lentils. Place them on a plate in the microwave for 2 minutes at 800 watts of power or heat them in a frying pan.
4.