Yellow coconut curry

with parsnips, eggplant, zucchini, carrots and onion

In this tasty curry, served on a bed of lentils, the flavours of the vegetables are enhanced by the touch of grated tomatoes and coconut cream.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Cooked lentils

Carrot

Parsnip

Eggplant

Zucchini

Onion

Plum tomato

Vegetable broth

Curry powder

Coconut cream

Fresh coriander

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2469
590
28
13
71
17
26
24
0
73

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Dissolve the broth in 600ml of hot water. Wash the vegetables. Peel the carrot and cut it into small cubes. Cut the parsnip with its skin into small cubes. Peel and finely chop the onion and garlic. Cut the zucchini and eggplant in small cubes. Grate the tomato. Roughly chop the coriander.

Heat 2 tablespoons of olive oil in a medium-size pot, add the curry and toast it for 30 seconds without letting it burn. Add all the vegetables from the previous step, except for the tomato, and let it cook for 5 minutes. Season to taste. Add the tomato and mix it well. Add the hot broth and cook everything for 15 minutes. Add the coconut cream and coriander (reserve some to garnish the plate). Season to taste.

Yellow coconut curry

with parsnips, eggplant, zucchini, carrots and onion

In this tasty curry, served on a bed of lentils, the flavours of the vegetables are enhanced by the touch of grated tomatoes and coconut cream.

Not included: olive oil, salt, pepper

Instructions

Dissolve the broth in 600ml of hot water. Wash the vegetables. Peel the carrot and cut it into small cubes. Cut the parsnip with its skin into small cubes. Peel and finely chop the onion and garlic. Cut the zucchini and eggplant in small cubes. Grate the tomato. Roughly chop the coriander.

Drain and wash the lentils. Place them on a plate in the microwave for 2 minutes at 800 watts of power or heat them in a frying pan.

Serve the lentils on the bottom of the plate and add the vegetables curry on top. Garnish with the remaining coriander.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2469
590
28
13
71
17
26
24
0
73

kJ
kcal
g
g
g
g
g
g
mg
mg

Yellow coconut curry

with parsnips, eggplant, zucchini, carrots and onion

In this tasty curry, served on a bed of lentils, the flavours of the vegetables are enhanced by the touch of grated tomatoes and coconut cream.

Not included: olive oil, salt, pepper

Instructions

Dissolve the broth in 600ml of hot water. Wash the vegetables. Peel the carrot and cut it into small cubes. Cut the parsnip with its skin into small cubes. Peel and finely chop the onion and garlic. Cut the zucchini and eggplant in small cubes. Grate the tomato. Roughly chop the coriander.

Drain and wash the lentils. Place them on a plate in the microwave for 2 minutes at 800 watts of power or heat them in a frying pan.

Serve the lentils on the bottom of the plate and add the vegetables curry on top. Garnish with the remaining coriander.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2469 590 28 13 71 17 26 24 0 73

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2469
590
28
13
71
17
26
24
0
73

kJ
kcal
g
g
g
g
g
g
mg
mg