Fragrant curried vegetable babragu with rhubarb

Name: Illatos currys zöldséges babragu rebarbarával
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 300 g Padlizsán (1 db); 130 g Cukkini (0,5 db); 40 g Rebarbara (2-3 szál ha vékony, 1 szál ha vastag); 15 g Friss lestyán (3 szál); 20 g Friss petrezselyem (1 csokor); 50 g Friss újhagyma (1 db); 3-5 g Só (ízlés szerint - 1 teáskanál kb 2 g); 6-8 g Curry (ízlés szerint - 1 teáskanál kb 1,5 g); 240 g Fehér bab (1 konzerv, nettó); 10 g Fokhagyma (3-4 gerezd); 10 g Friss majoranna (3-4 nagyobb szál ); 100 g Kápiapaprika (1 db közepes ); 0.5-1 g Feketebors (ízlés szerint); 140 g Sűrített paradicsom (1 konzerv, 18-20%); 1 dl Víz

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Exciting spices, crunchy vegetables and a hint of surprise

Imagine your kitchen filled with the smell of garlic curry, sizzling, roasting vegetables and fresh garden herbs. This curried bean ragout is no ordinary weekday lunch: it's a dish that's both nourishing, vitamin- and protein-packed, and has a special yet harmonious vegetable twist - rhubarb.

With the colourful and distinctive flavours of roasted aubergine, courgette and cayenne peppers, the white beans provide a nourishing base, while the concentrated tomatoes add a silky creamy sauce. The light tartness of the rhubarb makes this base really exciting and unique. The perfect choice when you want something quick, filling yet special.

It takes just 10 minutes to prepare, saving you valuable time in the kitchen: while the aubergines are roasting and the dish is being prepared, you can prepare the other vegetables. It's even easier to make this truly nutritious, unique delicacy!

Nourishing and balancing

This ragu is not only tasty, but it also supports you from the inside: white beans are an excellent source of plant protein, which helps to give you a long-lasting feeling of fullness while supporting your digestion. Aubergines, courgettes and peppers are easily digestible yet vitamin-rich vegetables that contribute to your daily vitality.

The curry spice blend contains natural antioxidants, and rhubarb is rich in fibre as well as a pleasantly tart flavour - so it's good for your gut flora.

A simple yet harmonious meal that not only tastes good, but is also a nourishing gift for your body.

Szilárd Varga

Fragrant curried vegetable babragu with rhubarb

Garlic roasted vegetables in a herb curry sauce with white beans. This quick, protein- and vitamin-packed vegan meal will fill you up with energy and support your gut flora. A tasty and nutritious choice!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 3 feed

Course: Main Course

Cuisine: vegan

Calories: 247

Ingredients Equipment Method Video

Ingredients

300 g Aubergines 1 pc
130 g Courgettes 0,5 pieces
40 g Rebarbara 2-3 stems if thin, 1 stem if thick
15 g Fresh lestyan 3 threads
20 g Fresh parsley 1 bouquet
50 g Fresh spring onions 1 pc
3-5 g Salt to taste - 1 teaspoon about 2 g
6-8 g Curry to taste - 1 teaspoon about 1,5 g
240 g White beans 1 tin, net
10 g Garlic 3-4 cloves
10 g Fresh marjoram 3-4 larger stems
100 g Caper peppers 1 medium
0.5-1 g Black Pepper to taste
140 g Concentrated tomatoes 1 tin, 18-20%
1 dl Water

Equipment

1 cutting board
1 sharp knife
1 large frying pan
1 mixing bowl
1 Can opener

Method

Prepare vegetablesMash all the vegetables. Start with the aubergines: dice them and immediately put them in a large pan to fry in a little olive oil. While the aubergines are browning, prepare the other vegetables. Dice the courgettes and the cayenne pepper. Peel the rhubarb and cut it into slices of about half a centimetre (remember, use only the stalk). Cut the spring onions into half-centimetre slices. Finely chop the fresh leek, parsley and marjoram. Crush or mince the garlic.
By the time you have all the vegetables ready, the aubergines will be browned. Put it on a plate, then (being careful not to burn yourself) rinse or wipe the pan with a paper towel and return it to the heat.
Heat the pan again, add a little olive oil and fry the diced courgette.
Season the roasted courgettes with salt, then add the rhubarb and crushed garlic. Continue roasting for a few minutes to allow the flavours to blend.
Add the previously set aside fried aubergines and diced cayenne pepper. Season with pepper and continue frying.
Add the chopped spring onions, curry and the concentrated tomatoes. Fry for a further minute, stirring constantly to deepen the flavours.
Then add the canned beans with their juice. Mix well and bring to the boil. If necessary, add a little water to make a sauce of the right consistency. Cover the pan and leave to simmer over a low heat for about 15-20 minutes, until the vegetables are fully softened and the flavours are combined. Stir occasionally.
Turn off the heat and stir in the chopped lesty, parsley and marjoram. Stir well. Taste and season with salt or pepper if necessary. Serve warm, on its own or with rice, quinoa or fresh bread.

Video

If you liked this recipe, you may want to check back for other refreshing plant-based ideas. At Vegaverzum, we always focus on simple, delicious and nutritious meals.