Zutaten für Spicy Veggies
- Vegetable Oil
- Black Mustard Seeds
- New Potato
- Shallot
- Baby Eggplant
- Green Beans
- Fresh Peas
- Chopped Tomato
- 2 tablespoons green curry paste
- Fresh Cilantro Leaves
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Zubereitung von Spicy Veggies
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Add 1 teaspoon of mustard seeds and saute until they begin to pop (about 1 minute).
- Remove the mustard seeds from the pan and set aside.
- Add 1 pound of diced potatoes and 1 cup of chopped shallots to the pan. Reduce heat to medium-low, cover, and simmer for 5 minutes.
- Stir in 1 medium eggplant (diced), 1 (15-ounce) can of kidney beans (drained and rinsed), 1 cup of frozen peas, and 1 (14.5-ounce) can of diced tomatoes (undrained).
- Mix in 2 tablespoons of green curry paste and half of 1/4 cup of chopped fresh coriander leaves.
- Cover and simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the reserved mustard seeds and sprinkle with the remaining coriander leaves before serving. Garnish with a squeeze of lime juice (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
4g
Carbs
8g
