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

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Spice paste

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

Vegetables

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

Rice

250 g basmati rice
4 dl water

To complete

50 g cashew nuts
½ bunch coriander
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How it's done

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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.

Vegetables

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.

Rice

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.

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