Try the vegetable curry!

Nothing beats a delicious Thai curry. What a smell! Imago Images / Westend61

Nothing beats a delicious Thai curry. What a smell! A well-seasoned curry can trigger feelings of happiness. And it does not even have to have a meat dish. All you need for our exotic stew is a large stew, lots of delicious vegetables, spices – and the courage to try. And the big advantage of our recipe – it’s ready in no time. It takes less than 15 minutes for the delicious vegetable curry to be on the table. We’ll tell you how to do it.

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Ingredients for the delicious vegetable curry (for 2 to 3 people)

You will need: lots of vegetables (broccoli, carrots, peppers, cauliflower are best), 1 to 2 onions, 1 can of coconut milk, 3 teaspoons red curry paste, 2 teaspoons sambal oelek, 1 clove of garlic, salt, oil for frying

And this is how the delicious vegetable curry is prepared

1. First, wash the vegetables you choose. Then cut the vegetables to the desired size. But note the cooking times. For example, you have to cut a carrot thinner than broccoli, for example. Also peel onions and garlic and cut them into small pieces.

2. Now sweat the onion in a pan in hot oil. Gradually add the vegetables. Note again: the one with the longest cooking time goes first in the pan.

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3. Now add the curry paste and the chopped garlic and mix well.

4. Now glaze everything with the coconut milk, add salt and sambal oelek and let everything simmer for a few more minutes until the vegetables have the desired consistency.

5. In the meantime, you can cook rice or rice noodles as an accompaniment. Serve everything hot!

Have a nice meal!

By the way: “Curry is originally from India. However, it does not refer to a spice, but to dishes where meat, fish or vegetables are prepared with spices in liquid “, explains Ingo Holland, owner of the old spice office in Klingenberg (Hessen). At least in Europe, the spice mixes used for such dishes are now also called curries.

These mixtures may contain 5 or 50 different ingredients in different proportions. “I have not discovered a single ingredient found in all blends,” explains Gabi Kaufmann of the Bonn Consumer Information Service. “Important spices are definitely chili, turmeric, coriander, cumin, nutmeg and ginger.” The ingredients not only shape the aroma, but also the color. Turmeric is responsible for the typical yellow color. Chili skis record red tones, saffron light apricot and ground coriander seeds earth brown.

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Curry mixes are available both as a powder made from finely ground spices and as a pasta. The form in which they are used depends on personal cooking habits and availability. In any case, two basic rules apply: “Curry is fat-soluble. Powder should therefore first be glazed briefly in butter or oil “, advises star chef Hans Stefan Steinheuer. A paste, on the other hand, mixes well with oil. But the most important thing is the right time: “The mixture should be added to the dish as early as possible so that the aromas can be fully developed.”


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