An ideal dish to make vegetarian is curry. Delicious with herbs and roasted cashew nuts!
Ingredients
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200 g brown rice
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2 tbsp Fairtrade yellow curry paste
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2 onions
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2 cloves of garlic
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1 cm ginger
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400 ml coconut milk
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400 g diced tomatoes
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2 sweet potatoes, diced
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400 g cauliflower, in florets
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1 bunch fresh parsley or coriander, finely chopped
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100 grams roasted cashew nuts
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1 tablespoon sunflower oil
Preparation
1. Cook the rice according to the package.
2. Chop the onions, finely chop the garlic and grate the ginger. Saute it in the oil until translucent. Add the curry paste and cook for a further two minutes. Add the coconut milk, diced tomatoes and sweet potatoes. Bring to the boil and let it simmer for half an hour. After 15 minutes, add the cauliflower florets.
3. Season with lime juice, salt and pepper. Serve the curry with the rice, fresh herbs and the roasted cashew nuts.
Number of persons
4
Duration
15-30 minutes
| Energy |
637 kcal |
|---|---|
| Egg white |
13.9 grams |
| Carbohydrates |
61.6 grams |
| Fat |
34.5 grams |
| Saturated fat |
11.2 grams |
| Fiber |
13.1 grams |
| Salty |
1.04 grams |
