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Brokevegan
Indian curry coconut soup
Soup from India of coconut milk, broth, potato and eggplant
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Ingredients
Directions
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Cut the onion into half rings. Peel and grate the ginger. Clean the potatoes.
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Cut the aubergine and potatoes with skin into cubes of 1 x 1 cm (brunoise). Cut the chicken fillet into strips.
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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.
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Heat the oil in the same stir-fry stir-fry, the herb paste, onion and ginger 30 sec.
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Add the chicken and potato cubes to the seasoning mixture and stir-fry for 3 minutes.
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Add the water, the tomato cubes, coconut milk and the bouillon tablet and cook on a medium heat for 30 minutes.
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Add the garden peas and eggplant cubes for the last 3 minutes. Stir occasionally.
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In the meantime, prepare the plats according to the instructions on the packaging.
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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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