Red Curry with Vegetables

Ingredients

• 300 g broccoli
• 500 g Cauliflower
• 500 g green split peas
• 4 Carrots
• 2 tbsp oil
• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 2 tsp freshly grated ginger
• 3 tsp turmeric
• 1 tsp curry powder
• 400 ml Vegetable broth
• 300 g Yogurt (1.5% fat)
• 2 tsp flour
• 4 tbsp Lemon juice
• Salt
• ground pepper
• Thai basil for garnish

Instructions

1. 1.

   Wash and trim the cauliflower and broccoli, cutting them into small florets.

2. 2.

   Wash the chili pepper, slice it lengthwise, remove seeds and white membranes, then cut into rings. Peel and finely chop the garlic.

3. 3.

   Heat the oil in a deep pan, sauté onions, garlic, ginger, and chili until fragrant. Add cauliflower, split peas, and carrots; cook for about 4-6 minutes, then add broccoli. Stir in turmeric and curry powder.

4. 4.

   Whisk yogurt with flour until smooth, then pour into the pan along with vegetable broth. Simmer gently for about 4 minutes on low heat.

5. 5.

   Season with lemon juice, salt, and pepper. Serve garnished with Thai basil.