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  2. Recipes
  3. Veggie curry

Veggie curry

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings:
Makes: 1

1  carrot
1  red pepper
1  broccoli
200 grams chickpeas
1  onion
1  garlic clove
1 piece of ginger
2 tsp. curry powder
400 ml coconut milk
½  lime
2 Tbsp. soy sauce
  sesame seeds
  spring onions


Instructions

STEP 1/6

Clean the carrot, pepper and broccoli, chop coarsely and dice with Braun’s MultiQuick 9 XL food processor 2.0 l attachment using the dicing insert.

STEP 2/6

Peel the onion, garlic and ginger and finely chop in the 350ml chopper attachment.

STEP 3/6

Put the onion mixture and the curry powder in a non-stick pan and sauté for about 5 minutes

STEP 4/6

Skim the cream from the coconut milk and add it to the onion sauté. Simmer briefly over medium heat until small bubbles form.

STEP 5/6

Add the remaining vegetables and chickpeas to the pan and stir-fry in the curry sauce. Then add the remaining coconut milk and bring to the boil.

STEP 6/6

Then reduce the heat and simmer on a low heat for 10 minutes. Season to taste with lime juice and soy sauce. Serve the curry with sesame seeds and spring onions as desired.


Tip: Serve with basmati rice or fried halloumi and if desired, fry with beef strips/chicken/shrimp.
Pro tip: It’s easy to make your own curry powder: Lightly dry fry 1 tablespoon pepper, 1 tablespoon fennel seeds, 1 teaspoon cloves, 1 tablespoon cumin and 1 teaspoon coriander in a non-stick frying pan. Then put everything in Braun’s MultiQuick 9 coffee and spice grinder attachment with 2 tablespoons turmeric and 1 teaspoon chilli flakes and grind finely.
This recipe was prepared using Braun’s MultiQuick 9 (MQ 9195XLI).
A 350ml chopper is not necessarily needed but you can simply use the 500ml chopper attachment instead.
  1. Back to homepage
  2. Recipes
  3. Veggie curry

Veggie curry

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kerstin Getto
lorem ipsum
Servings:
Makes:1

Ingredients


1  carrot
1  red pepper
1  broccoli
200 grams chickpeas
1  onion
1  garlic clove
1 piece of ginger
2 tsp. curry powder
400 ml coconut milk
½  lime
2 Tbsp. soy sauce
  sesame seeds
  spring onions

Instructions

STEP 1/6

Clean the carrot, pepper and broccoli, chop coarsely and dice with Braun’s MultiQuick 9 XL food processor 2.0 l attachment using the dicing insert.

STEP 2/6

Peel the onion, garlic and ginger and finely chop in the 350ml chopper attachment.

STEP 3/6

Put the onion mixture and the curry powder in a non-stick pan and sauté for about 5 minutes

STEP 4/6

Skim the cream from the coconut milk and add it to the onion sauté. Simmer briefly over medium heat until small bubbles form.

STEP 5/6

Add the remaining vegetables and chickpeas to the pan and stir-fry in the curry sauce. Then add the remaining coconut milk and bring to the boil.

STEP 6/6

Then reduce the heat and simmer on a low heat for 10 minutes. Season to taste with lime juice and soy sauce. Serve the curry with sesame seeds and spring onions as desired.

Notes

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