Persian Vegetable Curry
recipe

A delightful and hearty Persian-inspired vegetable curry, packed with flavors and perfect for a cozy meal.
Preparation time: 30 minutes
Serving size: 4 servings
Ingredients:
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 eggplant
- 100 g walnuts
- 1 tbsp oil
- 2 tbsp additional oil
- 300 g meat substitutes (like seitan or ready-made veggie strips)
- Salt and pepper to taste
- Pomegranate molasses (optional)
- Fresh parsley
- Red onion (for garnish)
- Pomegranate seeds (for garnish)
- Cooked couscous (as a side)
Instructions:
1. Finely chop the onion and garlic. Heat 1 tablespoon of oil in a large frying pan and sauté the onions until soft.
2. Add the diced bell peppers and eggplant to the pan. Cook until the vegetables are tender.
3. Stir in the meat substitutes and cook for a few more minutes until warmed through.
4. Roughly chop the walnuts and add them to the pan. Sauté the mixture for a few minutes to blend the flavors.
5. Season the curry with salt, pepper, and pomegranate molasses if desired.
6. Serve the curry topped with fresh parsley, sliced red onion, and pomegranate seeds.
7. Enjoy the curry with cooked couscous on the side.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Fat: 20g
Carbohydrates: 30g
Fiber: 8g
Sugar: 5g

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