Indian curry coconut soup
Soup from India of coconut milk, broth, potato and eggplant
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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