Vegetable curry — Meal
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Macros (per serving)

Fat

68%

(28 g)

Protein

8%

(8 g)

Carbs

24%

(23 g)

18 g Net,

6 g Fiber

378 Calories (per serving)

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Vegetable Dishes

Vegetable curry

Ingredients

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Coconut oil

1 Tbsp

Onion

1 piece

Garlic

3 cloves

Fresh ginger

2 cm

Lemon Grass

1 stalk

Leek

1 piece

Carrot

3 pieces

Broccoli

1 piece

Cumin Ground

1 tsp

Dried coriander

1 tsp

Dried turmeric

12 tsp

Coconut butter

150 g

Water

400 ml

Fresh coriander

4 Tbsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

15 min

1

Cut the onion in half rings and finely chop the garlic cloves.

2

Grate the ginger and finely chop the lemongrass.

3

Cut the leek into rings and slice the carrots.

4

Cut the broccoli into florets, finely chop the coconut butter and finely chop the fresh coriander.

5

Heat the coconut oil in a wok or frying pan and fry onion, garlic, ginger and lemongrass.

6

Add the leek, carrot, broccoli, cumin, coriander seeds and turmeric, fry for 2 to 3 minutes.

7

Add coconut butter and water and keep stirring until the butter has completely dissolved.

8

Let the dish simmer gently and thicken for 10 minutes.

9

Serve with the fresh coriander.

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Details

Diet

Paleo, Vegetarian, Sirtfood

Course

Lunch, Dinner, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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