Ingredients for 4 people:
500 g cauliflower
250 g beans
250 g carrots
salt
150 g eggplant
1 onion
2 cloves of garlic
1 piece (approx. 30 g) ginger bulb
4 tablespoons oil
2-3 tsp curry
2 tsp sugar
100 g skim milk yogurt
1 tsp. cornstarch
Preparation:
1. Clean cauliflower, wash, divide into small florets. Clean and wash beans, peel and wash carrots. Cut both into bite-sized pieces. Cook vegetables in ½ liter of boiling salted water for about 8 minutes. Then drain, reserving the stock.
3. Clean eggplant, wash, cut into small cubes and sprinkle with some salt. Peel and finely dice onion, garlic and ginger. Heat oil. Stir-fry onions, garlic, ginger and eggplant in it. Sprinkle with curry and sugar, add stock, briefly bring to a boil. Add pre-cooked vegetables and simmer for 4 minutes. Mix yogurt and
cornstarch until smooth, add to vegetables, bring to the boil again and season to taste.
Preparation time approx.: 45 minutes
Nutritional values per person approx:
Calories: 174
joules: 727
Protein: 4,4 g
Fat: 11,3 g
Carbohydrates: 13.5 g
(FoodCentrale by ddp images)
