Easy vegetarian fennel curry
Do you fancy a tasty and healthy lunch? Or a light meal? Then you should definitely try this easy vegetarian fennel curry.
Ingredients
- 2 fennel
- 3 carrots
- 1 bell pepper yellow
- 200 ml vegetable stock
- 200 ml coconut milk
- 1 red chili pepper
- 2 cloves garlic
- 2 cm ginger root
- 2 shallots
- 3 teaspoons curry paste yellow
- coconut oil alternative: vegetable oil
- pepper
- salt
- lemon juice
Instructions
The preparation
- Remove the outer skins of the shallots and garlic, then finely chop them.
- Also peel the ginger root and chop it finely.
- Halve the chili pepper lengthwise and remove the seeds. Then chop it finely.
- Peel the carrots and cut them into round slices. Tip: cut a little diagonally, that looks better.
- Wash the fennel and cut it in half. Remove the inner stump and then cut it into long strands.
- Wash the bell pepper and remove the inner part. Then cut it into square pieces.
Making the curry
- Heat some (coconut) oil in the pan and fry the shallots, ginger, garlic and the chili pepper.
- Then add the carrots, fennel and bell pepper. Let it fry for a few minutes.
- Then add the yellow curry paste, the vegetable stock and coconut milk. Let the curry simmer until the vegetables are al dente.
- Finally, season the curry with salt, pepper and some lime or lemon juice.
- Serve with (wild) rice, a piece of baguette or naan.
Nutrition
Serving: 1personCalories: 185kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 302mgPotassium: 890mgFiber: 6gSugar: 9gVitamin A: 8664IUVitamin C: 90mgCalcium: 99mgIron: 3mg
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