Indian curry coconut soup

Name: indian curry coconut soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1,5 onion; 1,5 cm fresh ginger; 200 g sticking potato; 1 eggplant; 300 g chicken fillet; 5 el peanut oil; 2 el spice paste mild curry; 700 ml tap water; 200 g tomato cubes; 400 ml coconut milk; 1 chicken broth tablet; 125 g frozen garden peas; 280 g flat bread garlic and coriander

Soup from India of coconut milk, broth, potato and eggplant

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.

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Nutrition

660Calories

Sodium41% DV985mg

Fat57% DV37g

Protein48% DV24g

Carbs18% DV53g

Fiber36% DV9g

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