Filter
Reset
Sort ByRelevance
Jrusseleac
Indian coconut curry soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Fry the potatoes and chicken for a few minutes.
-
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.
-
Add the eggplant, tomato and coconut milk and simmer for another 5 minutes.
-
Warm up the peas last.
-
Divide the soup over deep bowls and sprinkle with the coriander.
-
25 minMain dishshallots, olive oil, shii-branch mushrooms, parsley, butter, ribeyes,grilled ribeye with shiitake butter
-
35 minMain dishtraditional olive oil, baby potatoes, chicken breast, medium sized egg, cornflakes, cucumber, White wine vinegar, Apple sauce,crusty chicken fillet with a crust of cornflakes
-
120 minMain dishchicken, butter, garlic, poultry feast, thyme,chicken with garlic and thyme
-
30 minSide dishMussels, root, celery, onion, leeks, coarsely ground pepper, Zeeland beer,the best of zealand: mussels
Nutrition
325Calories
Sodium0% DV0g
Fat25% DV16g
Protein42% DV21g
Carbs8% DV25g
Fiber0% DV0g
Loved it