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Vegetarian curry from the Big Green Egg — image
Vegetarian curry from the Big Green Egg — extra image

Vegetarian curry from the Big Green Egg

Vegetarian curry with, among others, butternut squash, coconut milk, lemongrass, kaffir lime, and fragrant basmati rice.Recipe for 4 people.

Ingredients

1red Spanish chili pepper
1yellow bell pepper
2cloves of fresh garlic
1Lime
2butternut squashes
2tomatoes
300gwhite giant mushrooms
2white onions
2leeks
2lemongrass stalks
200mlcoconut milk
2zucchinis
2units.eetlepelOlive oil
3units.centimeterginger root
1units.eetlepelyellow curry paste

1lvegetable broth
0.5units.eetlepelground turmeric
2units.eetlepeldried pumpkin seeds
6kaffir lime leaves
1coriander sprig
300gbasmati rice
15chive stalks
1coriander sprig
3units.eetlepelrice vinegar

1Lime
fresh garden herbs

Preparation

  1. Light the charcoal in the Big Green Egg and heat it with the grid to 180 °C.
  2. Cut the rounded bottom halves of the butternut squashes in half and scoop out the seeds.
  3. Reserve these squash halves for serving.
  4. Peel the necks of the squashes and cut the flesh into cubes.
  5. Peel and finely chop the onions and garlic.
  6. Halve the yellow pepper and chilli pepper: cut the pepper into coarse pieces and finely chop the chilli.
  7. Cut the giant mushrooms, tomatoes and lime into wedges.
  8. Cut the courgettes into coarse chunks and the leeks into rings.
  9. Peel and finely chop the ginger. Bruise the lemongrass stalks.
  10. Heat the lid of the Green Dutch Oven in the EGG.
  11. Roast the pumpkin seeds in it for about 3 minutes until golden brown.
  12. Remove the lid from the EGG and set the pumpkin seeds aside.
  13. Heat the olive oil in the Green Dutch Oven.
  14. Add the onion, garlic, pumpkin cubes and yellow curry paste and cook until the onion is soft.
  15. Close the lid of the EGG after each action.
  16. Then add the pepper, chilli pepper, mushrooms, tomatoes, lime, ginger, lemongrass and djeroek poeroet to the mixture.
  17. Pour in the coconut milk and vegetable stock.
  18. Remove the pan from the EGG.
  19. Remove the grid, place the convEGGtor and return the grid.
  20. Place the pan back into the EGG, add the courgette and leek and reduce the temperature to 140 °C.
  21. Let the curry simmer gently for about 20 minutes.
  22. Meanwhile, place the reserved bottom squash halves cut-side down on the grid beside the pan.
  23. Grill for about 10 minutes, rotate a quarter turn and grill for another 10 minutes until the squash is soft, cooked through and has a nice grill pattern.
  24. Meanwhile, cook the basmati rice with the turmeric in lightly salted water according to the package instructions. Drain.
  25. Pick the coriander leaves and finely chop them together with the chives.
  26. Mix part of the coriander into the curry.
  27. Mix the rice vinegar, coriander, chives and roasted pumpkin seeds through the rice.
  28. Before serving, cut the lime into wedges.
  29. Spoon the rice, for example, into the lid of the Dutch Oven, place the grilled squash halves on top and fill them with the vegetable curry.
  30. Garnish with lime wedges and optionally fresh herbs.
  31. Serve the remaining curry separately.