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
-
20 minMain dishavocado, lemon juice, garlic, wrapt tortillas, Gelderse smoked sausages, iceberg lettuce, cucumber, salsa,wrap with grilled smoked sausage -
35 minMain dishdupuis lentils, tahini white in pot, mayonnaise, harissa, baby cream lettuce, oatmeal, baharat spice mix, medium sized egg, multigrain bulb, traditional olive oil, Sesame seed, tomato, small red onion,roll of lentil burger with harissa -
60 minMain dishRed pepper, pak choi, oil, sesame oil, Sesame seed, Japanese soy sauce, trout, coarse sea salt, oil to grease,stuffed trout from the east -
70 minMain dishgarlic, traditional olive oil, pizza dough with tomato sauce, dried oregano, shallot, dark brown sugar, balsamic vinegar, water, Bettine Blanc goat cheese 45,plate pizza with shallots and goat cheese
Nutrition
660Calories
Sodium41% DV985mg
Fat57% DV37g
Protein48% DV24g
Carbs18% DV53g
Fiber36% DV9g
Loved it