Curry de Legumes

Ingredients

For the sauté

3 tablespoons of Soya Sunflower Oil (45 ml)
1 medium diced sweet potato
1 piece of carrot in medium cubes
¼ unit of medium diced Japanese pumpkin
1 unit of medium diced onion
1 unit of chopped Italian tomato
¼ cauliflower floret unit

For the curry

2 tablespoons of Soya Sunflower Oil (30 ml)
¼ teaspoon cumin powder (2 g)
¼ teaspoon hot paprika powder (2 g)
1 teaspoon curry powder (15 g)
5 unidades de alho ralado
1 teaspoon grated ginger (3 g)
2 units coconut milk (400 ml)
Pimenta-do-reino a gosto
Sal a gosto
1 cup cooked and peeled chickpeas
¼ cup salted roasted cashew nuts (75 g)
Folhas de coentro a gosto

Para acompanhar

Cooked white rice

Preparation Method

For the Saute

In a saucepan, add Soya Sunflower Oiland sauté the vegetables until golden brown. Add the onion and, when it turns translucent, add the tomatoes and cauliflower. Transfer the vegetables to a bowl and set aside.

For the curry

In the same pan, activate the cumin, paprika and curry powder with the Soya Sunflower Oil. Add the garlic and grated ginger.

Return the sautéed vegetables to the pan and mix in the seasoning. Add the coconut milk, black pepper and salt and boil for about 5 minutes. Add the chickpeas and cashew nuts and turn off the heat.

Finalization

Serve with the cooked white rice and coriander leaves.

Tip: If you want a spicier curry, add a chili pepper and chopped coriander root when activating the curry spices.

Curry de Legumes

Ingredients

Preparation Method

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