Did you know that this vegetable curry is made in 15 minutes and that even carnivores love it! We also regularly eat vegetarian, such as a brunch every Sunday with a vegan curry,. We use the leftover prepared vegetables as well as fresh vegetables from our refrigerator. A lot of Hindus are vegetarian and there is also an increasing demand for vegetarian dishes in the West. Make the dish below with our curry rub to which you only need to add tomatoes and onions. This dish warms you up, makes you happy and is sooo easy...
Kerrie groenten voor 4 personen
Plan
- 2 tablespoon curry rub (tbsp) = 20 g
- 3 tbsp oil 1 medium onion
- 100 g tomato
- Salt and pepper to taste
- 400 g of vegetables of your choice such as 200 grams of cooked parsnips, (sweet) potatoes or a mix and 200 grams of leafy vegetables such as cabbage, spinach, endive or kale.
Prep
- Cut the vegetables, onion and tomatoes medium fine.
- Cut the parsnip and (sweet) potato into cubes.
Pleasure
- Heat oil in pan with onion and 2 tbsp curry rub
- Stir-fry for 2 minutes and add diced tomatoes and close the pan until the tomatoes are soft
- Add all other vegetables
- Stir-fry for 3 minutes on medium heat
- Season with salt and pepper
Pssst...
- If you don't have a boiled (sweet) potato or parsnip, cut them into cubes and add them to the tomatoes.
- Close the lid to cook. Kale is quite stiff and has to be also pre-cooked!
- Also delicious with pieces of green beans or frozen peas and boiled eggs
- Stir frozen spinach leaves or cooked lentils at the last minute
- Serve with a chutney!
- Try eating with your hands..
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