Vegan Curry
Tillredning
SPICE MIXTURE
Wash the chilli pepper, remove the stalk base, white ribs and seeds. Peel and chop the ginger and garlic. Remove the hard outer leaves from the lemongrass and finely chop the bottom 10 cm of the soft inner stalk. Put all of the ingredients for the spice mixture into a blender and blend into a fine paste.
CURRY
Peel the sweet potato, wipe the mushrooms with a dry cloth and remove the seeds from the squash. Wash the pepper then cut it in half lengthwise and remove the stalk base, the white ribs and the seeds. Chop the vegetables into 2 cm cubes and fry in a pan with some oil.
Spread out the diced vegetable on the universal tray and roast in the X BO (230°C/-100% humidity) for 8 minutes. Remove the vegetables from the oven and change the X BO settings to 140°C/80% humidity. Peel and dice the onion, put the diced onion on the deep universal tray with some oil and sauté for 5 minutes in the X BO. Then add the roasted vegetables and sauté for another 5 minutes in the X BO. Add the spice paste, lime leaves, lemongrass, coconut milk and coconut cream, stir well and cook through in the X BO for 25 minutes. If necessary, dilute with a little water. Wash the coriander, shake it dry and coarsely chop it. Remove the lime leaves and lemongrass. Sprinkle the curry with coriander and serve.
FOR THE SPICE MIXTURE
- 1 small red chilli pepper (e.g. Spanish red pepper)
- 50 g ginger
- 4 garlic cloves
- 2 stalks lemongrass
- 2 tsp ground cumin
- 2 tsp curry powder
- 2 tsp ground coriander
- 2 vegetable stock cubes
FOR THE CURRY
- 1 large sweet potato (approx. 200 g)
- 250 g chestnut mushrooms (or button mushrooms)
- 200 g butternut squash
- 1 medium-sized pepper
- olive oil
- 1 medium-sized white onion
- 10 kaffir lime leaves
- 2 stalks lemongrass
- 1 l coconut milk
- 100 g coconut cream
- 1 bunch coriander
