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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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20 minMain dishchicken breast, onion, Red pepper, wok oil, fresh carrots, chopped iceberg lettuce, Tortilla wraps, Ketchup,wraps with chicken, peppers and iceberg lettuce -
200 minMain dishskinny bovine, onion, winter carrot, mushrooms, traditional olive oil, butter, lean bacon cubes, shallot, garlic, wheat flour, full red wine, meat fond, cognac, fresh thyme, fresh parsley, dried laurel leaves, granulated sugar,boeuf bourguignon (stew with wine and beef) -
100 minMain dishpatent flower, instant yeast, water, olive oil, cr? me fra? che, thick leek, small red pepper, bacon strips, grated cheese,flammküche or tarte flambée -
20 minMain dishchicory, 4-form grub sauce, butter or margarine, vegetarian balls, mashed potatoes à la minute, fresh parsley,chicory with cheese sauce
Nutrition
325Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs8% DV25g
Fiber0% DV0g
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