Vegetable curry

Ingredients

• 300 g potatoes
• 350 g carrots
• 1 brocoli
• 100 g Edamame, green peas..
• 2 tsp coriander
• 1 tbsp cumin
• 1/4 tsp turmeric
• 6 cloves
• 8-10 black pepper kernels
• 1 cinnamon stick
• 2 bay leaves
• 3-4 cardamom pods
• 10 almonds
• 2 tbsp fenugreek
• 1 point of knife Indian red chili powder (or cayenne chili )
• 250 g plantbased yogurt
• 1 lemon
• 3 tbsp oil
• 2 onions
• 3 garlic cloves
• 2 inch fresh ginger
• 1 can of peeled tomatoes
• 2 cups vegetable broth (480mL)
• 3 tbsp vegan butter

Instructions

1. 1

   --- Vegetables ---

2. 2

   Cut the carrots into slices, the potatoes into cubes and the broccoli into florets.

3. 3

   Place the vegetables in a steamer (potatoes and carrots: 15 minutes / brocoli: 5-7 minutes / edamame, peas: 2 minutes)

4. 4

   --- Spice mix ---

5. 5

   In a coffee grinder and spice blender, put all the spices and reduce them to a fine powder.

6. 6

   In a large pan (pan with wide rims), toast the spices for a few minutes until the aromas are released.

7. 7

   If your powder is very fine, you can continue to the next step.If there are still a few pieces in your spices, transfer them to a small pouch (I use a reusable tea bag made of cloth).

8. 8

   --- Sauce ---

9. 9

   In a separate bowl, combine the yogurt and lemon juice

10. 10

    In the pan where the spices are toasted, add the 3 tablespoons of oil (with finely ground spices, otherwise remove the pouch, I will tell you when to put it back). Add the finely chopped onions and cook for 8 minutes over medium heat, stirring occasionally.

11. 11

    Then add the gratted garlic and ginger, continue to cook for another 2-3 minutes.

12. 12

    Add the can of roughly chopped peeled tomatoes, the vegetable broth, the spice pouch, the yogurt-lemon mixture and a few pinches of salt.

13. 13

    Cook for 30 to 40 minutes, uncovered, over low-medium heat (lightly boiling). This should reduce and result in a sauce that has thickened.

14. 14

    When the texture suits you, taste, add salt if necessary and finish with 3 tablespoons of margarine, stir.

15. 15

    Add the steamed vegetables to the sauce, heat them in your sauté pan for a few minutes and serve.

16. 16

    You can add a little fresh cilantro to the dish just before serving.