In ihrem neuesten Video zeigt Sally von Sallys Welt, wie man ein köstliches veganes Gemüse Curry mit Basmatireis zubereitet. Diese aromatische Mahlzeit ist vollgepackt mit frischem Gemüse, das in einer reichhaltigen Curry-Sauce serviert wird. Die Kombination aus kräftigen Gewürzen, saftigem Gemüse und duftendem Reis macht dieses Gericht zu einem echten Geschmackserlebnis.

Veganes Gemüse Curry mit Basmatireis / Sallys Welt

Sally’s Welt: Delicious and Healthy Vegetable Curry Recipe

Sally is a food enthusiast and enjoys preparing delicious and healthy meals. In this episode of Sally’s Welt, she shares her recipe for a vegetable curry that is not only delicious but also vegan. The best part is, you can use whatever vegetables you have on hand.

Sally starts by preparing her vegetables, which includes one broccoli, two red onions, one garlic clove, some ginger, two carrots, zucchini, and kohlrabi. She uses sesame oil for cooking, but you can use any other oil you have available. She also adds tomato paste, red curry paste, and cornstarch to bind the ingredients together.

To begin the cooking process, Sally starts by heating up the oil in a large pot. She adds the diced onions and garlic, which she has chopped finely. She reminds everyone not to cut off the root of the onion as it helps to keep the onion together while slicing.

Next, she adds the chopped ginger to the onion mixture and then adds her selection of vegetables. Sally stresses that you should chop your vegetables into uniform sizes so that they cook evenly. The vegetables are then tossed in the pot until they’re fully coated in the oil and spices.

Once the vegetables have been sautéed for a few minutes, Sally adds the curry paste, tomato paste, and cornstarch. She mixes all the ingredients thoroughly to ensure even distribution. The mixture is then deglazed with vegetable broth and light coconut milk from a can.

Sally adds the cooked chickpeas and spinach to the mix and lets everything simmer for about ten minutes until everything is cooked through nicely. She seasons the curry with salt and pepper to taste.

Finally, Sally suggests cooking the rice separately, so it doesn’t overcook while the curry simmers. She uses Basmati rice, but you can use whatever rice you have on hand. She recommends using the “quellreismethode,” which means for every one cup of rice, you should add two cups of water.

Once the rice has cooked, it’s time to serve up the curry with the rice. Sally recommends garnishing the curry with sliced spring onions, which add a pop of freshness to the dish.

Overall, Sally’s vegetable curry is a quick, healthy, and delicious meal that is perfect for busy weeknights. It’s a great way to use up any leftover vegetables and is so versatile that you can customize it to your liking.
source.