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ayurvedisches Schmorgurken-Curry

vegan ayurvedic pickle curry

Ari
Vegan Sautéed Cucumber Curry is a delicious combination of sautéed cucumber, sweet potato, sun-ripened red pepper and digestive spices
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course ayurvedic, curry, garnish, healthy recipes, vegetable curry, vegetable recipes
Cuisine fusion, Germany, India
Servings 4 portions
Calories 560 kcal

Ingredients
  

Instructions
 

  • Peel the sweet potatoes and cut into 1x1 cm cubes.
  • Peel the squash, cut in half and scoop out the seeds with a spoon. Dice about the size of the sweet potatoes.
  • Wash the peppers, halve, deseed, remove the membrane and cut into bite-sized pieces.
  • Peel and finely grate the ginger.
  • Heat the coconut oil in a wide saucepan. Sweat the mustard seeds until they start to crack. Now add the grated ginger, black cumin and the remaining spices and sweat a little so that they release their flavors..
  • Reduce the heat and sauté the peppers for 2-3 minutes.
  • Add the cucumber cubes and sauté for another 3 minutes. Now add the sweet potatoes and simmer gently for about 15 minutes.
  • Then add coconut milk and mango chutney, let everything boil up again briefly and then taste the braised cucumber curry with salt.
  • Serve sprinkled with freshly chopped coriander.

Nutrition

Serving: 1Port.Calories: 560kcalCarbohydrates: 65gProtein: 12gFat: 28g
Keyword braised cucumber, cook indian, curry, vegetable curry
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