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Vegetable Curry

Makes 6 servings

Curry means flavor and this vegetable curry has just that! Plus there are plenty of vegetables full of vitamins, minerals, and antioxidants as a bonus! Georg shared this curry on Dagens and I thought you might like to try it, too.



4 potatoes

2 onions

3 cloves garlic


1-2 Tbsp. curry

1 tsp. cardamom seeds

½ tsp. brown mustard seeds

1 head of cauliflower

2 carrots

1 small squash

1 can garbanzo beans

1 can crushed tomatoes

2 dl. vegetable bouillon

1 can coconut milk

1 dl. Oatly oat cream

4 Tbsp cashews

(Fresh coriander)



Peel and cut the vegetables and onions in bite size pieces. Rinse the garbanzo beans. Sauté the potatoes, onion and garlic in the oil together with the spices, being careful so that they don’t burn. Add the vegetables bouillon and coconut milk and allow to simmer for 10 minutes. Add the crushed tomatoes, garbanzo beans and the rest of the vegetables and cook until soft. Stir in the oat cream. Sprinkle over chopped fresh coriander and cashews, as desired. Serve with basmati rice, preferably whole grain.

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