Vegetable curry with quince

Vegetable curry with quince

Total: 1 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / person: 606 kcal
, Fat: 25 g
, Carbohydrate: 75 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spice paste

½tbsp ground coriander seeds
½tbsp mustard seeds
2tsp turmeric
1tsp ground cumin
½tsp ground cardamom
½tsp pepper
½tsp cinnamon
4 shallots
50g ginger
3 garlic cloves
3 red chillies
2 lemongrass
2tbsp ground cane sugar
2tbsp lime juice
½tbsp salt


200g leek
300g quinces
500g sweet potatoes
2tbsp olive oil
2 ½dl coconut milk
2dl vegetable bouillon
1tin chickpeas (approx. 420 g)
100g baby spinach
salt to taste


250g basmati rice
4dl water

To complete

50g cashew nuts
½bunch coriander
Purchase ingredients now

How it's done

Spice paste

Toast the coriander seeds in a frying pan (without oil) along with all the other ingredients up to and including the cinnamon, leave to cool.

Roughly chop the shallots, ginger and garlic. Deseed and roughly chop the chillies. Roughly chop the core of the lemongrass stalk.

Mix the toasted spices with the shallots, ginger, garlic, chillies, lemongrass, sugar, lime juice and salt, puree into a smooth paste using a (hand) blender.


Halve the leek lengthwise, cut into approx. 1 cm pieces. Peel the quince and sweet potatoes, cut into approx. 1 cm cubes.

Heat the oil in a pan. Add the leek, quince and sweet potatoes, sauté for approx. 5 mins. Add 4 tbsp of the spice paste and cook briefly. Pour in the coconut milk and stock, bring to the boil, reduce the heat, cover the vegetables and simmer for approx. 20 mins. until just soft.

Rinse and drain the chickpeas, add to the vegetables along with the spinach, simmer for approx. 5 mins., season with salt.


Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

To complete

Coarsely chop the cashew nuts, toast in a frying pan without any oil. Serve the vegetable curry with the rice, tear the coriander and sprinkle on top along with the nuts.

Good to know
Note: If you're in a hurry, use 4 tbsp of yellow or red curry paste instead of homemade spice paste.
Shelf life: Store the remainder of the spice paste in an airtight container in the fridge for approx. 2 weeks or portion it up and freeze it in ice cube trays.
Tip: If you're serving this curry to children, leave the chillies and garlic out of the spice paste.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!