Filter
Reset
Sort ByRelevance
Brokevegan
Indian curry coconut soup
Soup from India of coconut milk, broth, potato and eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onion into half rings. Peel and grate the ginger. Clean the potatoes.
-
Cut the aubergine and potatoes with skin into cubes of 1 x 1 cm (brunoise). Cut the chicken fillet into strips.
-
Heat the oil in a stirring stir-fry the aubergine in 5 min. Golden brown and done. Scoop out of the wok on a plate.
-
Heat the oil in the same stir-fry stir-fry, the herb paste, onion and ginger 30 sec.
-
Add the chicken and potato cubes to the seasoning mixture and stir-fry for 3 minutes.
-
Add the water, the tomato cubes, coconut milk and the bouillon tablet and cook on a medium heat for 30 minutes.
-
Add the garden peas and eggplant cubes for the last 3 minutes. Stir occasionally.
-
In the meantime, prepare the plats according to the instructions on the packaging.
-
Season the curry sauce with pepper and salt and serve with the plats.
Blogs that might be interesting
-
115 minMain dishlemongrass, onion, garlic, Red pepper, ginger powder, ketjapmarinademanis, sucade, oil, ground cumin, coconut milk, fresh coriander, cornstarch, salt and pepper, seroendeng,stewed indonesian beef patties in coconut milk -
35 minMain dishonion, unsalted butter, medium sized egg, half-to-half-chopped, dried nutmeg, rusk, wheat flour, water,Dutch meatballs -
25 minMain disholive oil, onion, celery, winter carrot, tomato cubes on juice, salt and freshly ground pepper, penne pasta, eggplant, chopped parsley, hard goat cheese,pasta with tomato aubergine sauce -
35 minMain dishfresh ciabatta, (olive oil, garlic, Red onion, Tasty vine tomato, cucumber, grilled peppers in a pot, kappertjess, black olives, canned chickpeas, fresh smoked mackerel fillet,Panzanella
Nutrition
660Calories
Sodium41% DV985mg
Fat57% DV37g
Protein48% DV24g
Carbs18% DV53g
Fiber36% DV9g
Loved it