Vegetables – much more than just a side dish!

The Austrian nutritionist Hanni Rützler is a visionary. She researches how and what is cooked in German and Austrian kitchens in the future. One trend she has determined for the future: Greens are going to be all the rage!

In the near future, meat will no longer be king-of-the-plate: the vegetable will assume at least an equivalent role. Rützler first noticed this tendency in the case of our top chefs. They have long believed in the value of the culinary, aromatic and colour quality of plant products. And last but not least, the influences of Asian, Mediterranean and vegetarian cuisine also play a big role. They have highly rated the tuber, fruit and the like for some time now. Thus, flavoursome vegetable dishes, such as this Broccoli Curry with Red Lentils are big winners! Just try this recipe out and become a trendsetter!

Broccoli Curry with Red Lentils

Serves 4 people
500 g broccoli
750 g potatoes
100 g red lentils
2 carrots
1 onion
2 cloves of garlic
400 ml of coconut milk
400 ml of vegetable broth
1 tablespoon yellow curry paste
Oil, salt, pepper, curry powder

Wash the broccoli and divide into small florets. Peel the potatoes and carrots and cut them into small pieces. Peel the onion and garlic and finely dice.Let the oil heat up. Add onions and brown the potatoes and carrots. Add coconut milk, vegetable broth and curry paste. Leave to simmer for 10 minutes. Finally, fold in the broccoli and lentils and simmer for 10 minutes. Add curry to taste, serve and enjoy! Bon Appetit!