Healthy Food | Vegetable-potato curry

The title tells you what we want to present you today. Another healthy, nutritious dish, without much effort, but with even more flavor.

After our baked oatmeal for breakfast, we're about to treat ourselves to something delicious. Ready to cook? We are, and we'll get right to it with you.

Vegetable-potato curry

Ingredients for 4 people:

2 potatoes
1 carrot
1 zucchini
1 kleiner small cauliflower
1 onion
2 tbsp olive oil
1 tsp spelt flour
2 tbsp curry powder
1 can unsweetened coconut milk (400 g)
400 ml vegetable broth
150 g peas
4 parsley stems
Salt/Pepper

Preparation:

Start by washing and peeling the potatoes, cut them into cubes (about 2 x 2 cm). Wash the zucchini, cut into quarters lengthwise and also cut into equal sized pieces. Divide the carrot once in the middle, after washing and peeling it, and cut it into sticks. Clean the cauliflower, wash it and separate the individual florets. Peel and finely dice the onion.

Once you've done that, the rest is done right away. Heat oil in a wide pot and sauté onions until translucent. Now add potatoes, carrot and zucchini and sauté. Season the vegetable mixture with salt and pepper. Sprinkle 2 tbsp curry powder and 1 tsp spelt flour. Now sauté over high heat, stir well and then deglaze with vegetable broth and coconut milk. Cover and bring everything to a boil over medium heat and add the cauliflower. Simmer for about 10 minutes, stirring occasionally. Meanwhile, chop the parsley.

Now add the peas and cook for another 5 minutes at lower heat. Then season with salt, pepper and curry. Only now add the chopped parsley. Serve and enjoy.

Potato-vegetable curry in a bowl

We still have to tease you a tiny bit: Next up, in keeping with this series of 3, is a healthy, easy dinner AND a little surprise. Do you love to eat as insanely as we do?

GET IT NOW!