Spicy Vegetable Curry

Ingredients

• 2 yellow bell peppers
• 2 stalks celery
• 500 g waxy potatoes
• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp curry powder
• 400 ml Vegetable broth
• 4 tomatoes
• Salt
• Cayenne pepper
• 250 g Basmati rice
• 200 g kidney beans (canned)

Instructions

1. 1.

   Wash, halve, deseed and dice the bell peppers. Wash, trim and cut the celery into pieces. Peel and dice the potatoes. Peel and finely dice the onion and garlic, then sauté them with the peppers and celery in hot oil for 2–3 minutes. Add the potatoes and curry powder, stir, and deglaze with vegetable broth. Wash the tomatoes, remove the stems, blanch them briefly, cool, peel, and dice. Add to the pot, season with salt and cayenne pepper, cover, and simmer gently for about 25 minutes; add more broth if needed.

2. 2.

   Cook or steam the rice according to package instructions.

3. 3.

   Rinse and drain the kidney beans, add them to the curry and cook for another ~10 minutes until done. Finish by seasoning with salt and cayenne pepper, then serve over the rice.