Nutritional values for 1 serving :

418 calorie

Carbohydrates 26g

Fats 30g

Egg white 8g

Preparation time: 50 minutes

Ingredients for 4 servings:

4 waxy potatoes
3 carrots
3 stalks of Swiss chard
1 small broccoli
1 zucchini
2 dried chili peppers
2 pieces of Inger a ‘2 cm
3 tbsp rapeseed oil
1 teaspoon mustard seeds
1 AGM. Curry leaves
1 teaspoon turmeric
½ Ds. chunky tomatoes
400 ml coconut milk
1 teaspoon sea salt

Preparation:

1. Clean the vegetables and then cut them into pieces about 1
cm in size. Core and chop the chillies. Peel and grate the
ginger.

2. Heat the oil in a pan and add the mustard seeds. Then roast
over medium heat until they burst. Then add the chilli, ginger,
curry leaves and turmeric and stir-fry for a few minutes.

3. Add all the vegetables and sauté. Now stir in the tomatoes
and steam everything a little.

4. Pour in the coconut milk and stir in a little salt. Let the curry
simmer over low heat for about 20-30 minutes until the
vegetables are firm to the bite.

5. Now season again to taste and serve with rice.

6. The following vegetables are used for a “winter curry”: 4
potatoes, 2 sweet potatoes, 3 stalks of Swiss chard, 2 stalks of
celery, 1 parsnip.