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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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15 minMain dishpeanut oil, beef meatballs, Broccoli, fresh tagliatelle, fresh peas, mustard, cooking cream, dried tarragon,quick tagliatelle with meatballs in creamy mustard sauce -
45 minMain dishbeef tartar, egg yolk, Worcestershire sauce, onion, mustard, peanut oil, olive oil, Red onion, Red port, redcurrant juice, mustard, Red wine vinegar, dark brown caster sugar, butter, Red cabbage, Apple, orange juice, dark chocolate, laurel leaf, clove,German steak with onion marmalade and red cabbage -
35 minMain disholive oil, almonds, garlic, minced meat, flat leaf parsley, egg, chili pepper, dry white wine, tomatoes,meatballs with almonds -
15 minMain dishlemon, mustard-honey dressing, chicken fillet fumé, potato waves, salt and (freshly ground) black pepper, avocado, rocket lettuce melange,rocket salad with lemon chicken
Nutrition
325Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs8% DV25g
Fiber0% DV0g
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