Kalettes® Veggie Curry

• 300g Kalettes®
• 400g pumpkin
• 2 carrots
• 1 courgette (zucchini)
• 125 gr cherry tomatoes
• 1 tbsp curry powder
• 1 tbsp paprika
• 1 tbsp coriander powder
• 1 tbsp black mustard seeds
• 1 tablespoon of fenugreek seeds
• 1 spring of coriander
• 1 clove of garlic
• 1 piece of ginger
• olive oil and salt

Peel the pumpkin and carrots and clean the courgette. Remove the stems of Kalettes® wash and rinse. Cut the carrots into slices, courgette into half-moon shapes and the pumpkin into cubes. Peel and chop the garlic and ginger.

Heat a big pan with 3 teaspoons of oil, add the mustard seeds. When they start to pop, add the fenugreek, garlic and ginger. Before the garlic starts to change colour, add the vegetables.
Cook for 2 minutes and add the other spices. After one minute, add the chopped tomato, cover and simmer for 5 minutes. Add half a glass of water, cover and simmer for 30 minutes. Turn off the heat and leave to stand for a few minutes. Serve with the curry and coriander powder on top. Can be accompanied with basmati rice.

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