Curry packed with vegetables

I'm leaving today on a study trip to Spain. Over the past few weeks, I've had exams, classes, and I've also been seriously sick. I made this recipe a few months ago for a collaboration with Smekk. The colorful photo seemed like the perfect way to send some sunshine to Belgium now that I’ll be spending the coming week in (hopefully) very sunny Spain. Enjoy it in the meantime!

This curry is a tasty and easy way to incorporate a generous serving of vegetables into a meal. This dish is a colorful feast for the eyes, a source of nutrients, and a meal you can easily prepare in advance. Enjoy!

The Recipe

Ingredients: (serves 2)

• 1 onion
• 1 clove of garlic
• 1 small head of broccoli
• 1 small sweet potato 
• 300 ml coconut milk
• 1 tsp Kandyan curry
• 100 g shiitake mushrooms
• 1 red bell pepper
• 300 g red beans
• 1 leek

Preparation: (30 minutes)

1. Finely chop theonion. Sauté it in a little olive oil until it becomes translucent. 
2. Meanwhile, peel thegarlic cloves, cut them in half, and remove the hard core. Then chop the garlic into the smallest pieces possible.
3. Cut thebroccoliinto florets and add them to the pan. 
4. Add theKandy curryandcoconut milk. (You can always add more coconut milk while it's cooking if you see that too much has evaporated.)
5. Peel thesweet potatoand cut it into cubes measuring about 1^cm².
6. Steamthe sweet potato. To do this, place a pot of water on high heat. Once the water is boiling, place the sweet potato cubes in a steamer basket, colander, or strainer over the boiling water, so that they don’t quite touch the water. Cover the pot with a lid. Check regularly to see if they’re done by piercing them with a knife. This will take 10 to 15 minutes. 
7. Meanwhile, slice theshiitake mushroomsand add them to the pan. 
8. Peel thebell pepper, cut it into pieces, and add it to the mixture. 
9. Rinse thered beansunder running water and add them to the mixture. 
10. Cut theleeksin half and rinse them upside down (with the roots facing up) under running water to remove the sand from between the leaves. 
11. Slice the leeks into rings. Use the part from the roots up to the green leaves. Add the leek rings to the pan. 
12. Once the sweet potato cubes are steamed through, stirthem into the mixture.

Enjoy your meal!