Green vegetable curry

Ingredients for 4 servings
• 2 cloves of smoked garlic (in a well-stocked grocery stores, substitute garlic)
• 2 carrots
• 300g pumpkin
• 3 stalks lemongrass
• 40g Siamese ginger, small (in Asia-shops)
• 1 red chili
• 1 Eggplant
• 4 tablespoons oil
• 3 tablespoons green curry paste, (in Asia stores)
• 1 tbsp. Palm sugar, (in Asia-shops)
• 10 kaffir lime leaves, (in Asia-shops)
• 350 ml vegetable stock
• 400 ml coconut milk
• Salt
• 50 g cashew nuts
• 100 g mushrooms
• 6 spring onions
• 10 cherry tomatoes
• 4 tablespoons lime juice
• 10 stalks coriander leaves

Time: 35 min

Preparation

1. Peel the garlic and finely chop, peel carrots, cut in half lengthwise, cut diagonally into thin slices. Peel, core and cut into 2 cm cubes pumpkin. Remove outer leaves from lemon grass. Cut lemon into pieces, pat flat with the back of a large kitchen knife. Galangal root, peel and cut into slices. Chili carve. Eggplant cut into cubes about 2 cm.


2. Heat oil in a shallow wide pan. Curry paste and sauté garlic in it. Palm sugar, carrots, eggplant, pumpkin, chili, galangal, lemongrass and kaffir lime leaves admit fry briefly. Fill with vegetable broth and coconut milk. Season with salt. Cook 10 minutes open.

3. Golden brown cashews in a dry frying pan roast. Let cool and chop coarsely. Cleaning mushrooms and halve or quarter them, depending on the size. Spring onions, cut the white and light green parts in about 3 cm long pieces. Tomatoes in half. Add the mushrooms to Curry, season with salt and stir 5 minutes. Spring onions and tomatoes admit cook 2-3 minutes on end. Season with salt and lime juice. Coriander leaves, coarsely chop the tender stems. Serve with coriander and cashews sprinkled.

4. Tip: With its intense flavor of smoked garlic is a vegetarian alternative to fish sauce, which is often used for curries.

Nutritional information per serving: 717 kcal
• 23 g protein
• 59 g fat
• 22 g carbohydrates