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Jrusseleac
Indian coconut curry soup
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Ingredients
Directions
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Dissolve the bouillon cubes in 1 liter of hot water. Heat the oil in a high (soup) pan and fry the onion, ginger and garlic for 3 minutes.
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Fry the potatoes and chicken for a few minutes.
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Stir in the garam masala and pour in the stock. Bring with the cinnamon stick to the boil and simmer for 15 minutes with the lid on the pan.
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Add the eggplant, tomato and coconut milk and simmer for another 5 minutes.
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Warm up the peas last.
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Divide the soup over deep bowls and sprinkle with the coriander.
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25 minMain dishtomatoes, fresh chives, mixed iceberg lettuce, sladressing caesar, baguette, olive oil, garlic, vegetable balls,salad with vegetable balls and caesar dressing -
105 minMain dishlemon, salt, sugar, shallots, fennel tubers, olive oil, fish fond, dry white wine, Pernod (liquor), dry white vermouth, cook's cream, Red wine, Red port, capers, ground mustard seed, parsley, butter, Spinach, slipping tongs,sliptongetjes with mustard seeds on spinach -
30 minMain dishminced beef, frozen spinach, dried Italian herbs, garlic, wholemeal rusk, medium sized egg, traditional olive oil, passata di pomodoro, wholemeal spaghetti,wholemeal spaghetti with spinach-meatballs -
10 minMain dishoil, Red onion, sliced mushrooms, vegetable burgers, young cheese, roll soft white bread, mayonnaise, oak leaf lettuce melange, curry ketchup,vegetable burger with cheese
Nutrition
325Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs8% DV25g
Fiber0% DV0g
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