Vegetable Curry with Semolina
Temps
30 min
Difficulté
facile
Ingrédients
10
Budget
~5-8 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
480 kcal
par portion
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Etapes
- 1
Dice the tomatoes and finely slice the celery. Sauté both in a Dutch oven with oil for 3 minutes.
3 min
- 2
Sprinkle with curry, stir well, and cook for 1 minute to release the aromas.
1 min
- 3
Pour in the coconut milk and 200 ml water. Bring to a simmer and let cook for 12 minutes. Season with salt and pepper.
12 min
- 4
Meanwhile, pour the semolina into a saucepan with 250 ml boiling salted water and cover. Let rest for 5 minutes.
5 min
- 5
Fluff the semolina with a fork, divide among bowls, and pour the curry on top. Garnish with fresh avocado chunks.
2 min
