Vegetable curry with crispy potatoes
Nutrient content per person: Calories 357 kcal Carbs 38 g Fat 16 g Protein 24 g
Health benefits of turmeric: * It has been used in India as a spice and herb for thousands of years. Turmeric contains compounds with therapeutic properties. These compounds are called curcuminoids, the most important of which is curcumin. Curcumin is the main active ingredient in turmeric. It has a powerful anti-inflammatory effect and is a very strong antioxidant. * Curcumin is highly anti-inflammatory. In fact, it is so powerful that it corresponds to the effectiveness of some anti-inflammatory drugs without side effects. Inflammation is incredibly important. It helps your body fight against invaders and also has a role in repairing the damage. Without inflammation, pathogens such as bacteria can easily take over your body and kill you. While acute, short-term inflammation is beneficial, it can become a major problem if it becomes chronic and inappropriately attacks your body's own tissues.
Recipe for four Ingredients: 500 g of frozen vegetables 320 g potatoes 200 g of shampignons 150 g of soy cakes 100 g of lettuce 100 g of tofu 2 chilies 1 onion 2 tablespoons of nutritional yeast a thumb-sized piece of ginger 2 tablespoons oil 2 cloves of garlic 1 teaspoon turmeric powder 1 teaspoon salt Preparation: Wash and peel the potatoes. Cut the potatoes into sectors. Then add them to the hot air fryer. Turn the temperature to 200°C and the time to 20 minutes.
While the potatoes are cooking in the deep fryer you can prepare the curry. Clean the onion, garlic, chili and ginger. Then chop everything into small pieces. Heat the pan on the stove and add 1 tablespoon of oil. When the oil is hot, add the onion and garlic to the pan. Fry the garlic and onion in a pan for 1 minute. Add ginger, chili and turmeric to the pan. Fry for another 5 minutes, stirring occasionally. When the onion is golden brown, turn off the stove and place the food from the pan in a separate bowl.
Chop the soy cutlets into small pieces and cut the mushrooms into four. Heat the pan on the stove and add the soy cutlets pieces and mushrooms. Fry for 5 minutes until the mushrooms and cutlets are nicely crispy.
While waiting for the cutlets and mushrooms to fry, place the pot on the stove. Pour 700 ml of water into the pot and bring the water to the boil. When the water boils, place the frozen vegetables in a pot. Boil for 10 minutes. Drain the water into a separate container. Place the vegetables in a food processor with onion mixture, tofu, yeast, salt, 1 tablespoon of oil and 100 ml of vegetable boiling water. Puree for 1-2 minutes until you get a nice creamy curry.
Now the mushrooms and soy cutlets should be ready. Turn off the stove and place them with the curry in a separate bowl. Mix everything together. The curry should be warm enough to serve immediately. To serve, take a bowl, add nicely crisp fried potatoes, pour over with curry, place a salad next to it and garnish with coriander leaves. Bon Appetit!
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