Vegetable Curry with Almonds

Name: Vegetable Curry with Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Asian, Indian, Indian curry garlic soup, Indian carrot curry
Ingredients: 3 shallots; 2 cloves garlic; 1 stalk leek; 4 Carrots; 500 g broccoli florets; 2 tbsp oil; 2 tbsp Curry Powder; 800 g diced canned tomatoes; 150 g Ground Almonds; 4 tbsp crème fraîche; 500 ml vegetable broth; Salt; Cayenne pepper; 1 bunch Coriander

Prep: 20min

| Servings: 4 | Cook: 30min

Vegetable curry with almonds is a recipe with fresh ingredients from the stew category. Try this and other recipes from Spoonsparrow!

Ingredients

3 shallots
2 cloves garlic
1 stalk leek
4 Carrots
500 g broccoli florets
2 tbsp oil
2 tbsp Curry Powder
800 g diced canned tomatoes
150 g Ground Almonds
4 tbsp crème fraîche
500 ml vegetable broth
Salt
Cayenne pepper
1 bunch Coriander

Instructions

1.
Peel and finely chop onions and garlic.
2.
Peel carrots and slice into rounds.
3.
Wash broccoli florets and drain.
4.
Clean leek, halve lengthwise, wash and cut into strips.
5.
Sauté onions and garlic in hot oil until translucent, stir in curry powder and toast briefly. Add tomatoes and almonds and simmer for about 10 minutes. Then puree and fold in crème fraîche.
6.
Bring vegetable broth to a boil, add carrots, broccoli, and leek, cover and cook over low heat until al dente about 4 minutes. Pour the curry‑almond sauce over, stir, and let simmer for a few more minutes. Season with salt and cayenne pepper and serve sprinkled with chopped coriander.