Vegan Yellow Curry with Broccoli and Cauliflower
Hearty vegan curry - you like curries, then try this delicious curry with cauliflower and broccoli. With all the aromatic spices, it is not only perfect for cozy evenings or to warm up on cold days, it is a classic feel-good food, which you can charm in no time. With these creamy chickpeas, with roasted cauliflower and broccoli paired with the spice-flavoring experience of curry, it will not just stay with a plate.
Servings 4 Portions
Ingredients
- ½ head cauliflower about 500 g, divided into florets
- 350 g broccoli divided into florets
- 1 medium onion diced
- 1-2 cloves of garlic chopped
- 10 g of fresh ginger chopped
- 1 can chickpeas
- 1-2 tablespoon water
- 1-2 tablespoons curry powder yellow
- ¾ l vegetable stock
- 160 g of whole grain rice
- 250 g of tomatoes diced
- 150 ml of coconut milk
- salt and pepper
Instructions
- Sautee the finely chopped onion and garlic in a little water. Add the chickpeas and roast them for about 5 minutes. Next add the broccoli and cauliflower and ginger. Add the curry powder and roast it for a few seconds. Add the vegetable broth and the coconut milk.
- In the meantime, cook the whole grain rice according to the package instructions
- Add the tomatoes to the curry, about 5 minutes before the rice is cooked. Taste the whole with salt and pepper.
Notes
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