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Lucille
Kofta Curry
Indian dish with onion, cumin, cinnamon, ginger, coriander, garlic, minced meat, egg, curry powder, tomato cubes and eggplant.
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Ingredients
Directions
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Slice the onion.
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Heat the oil and fry half of the onion with cumin and cinnamon for 10 minutes on low heat.
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Peel the ginger and cut finely.
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Cut the coriander roughly and the garlic fine.
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Mix the ginger with the rest of the onion, ⅓ of the coriander and ⅔ of the garlic. Puree with the hand blender or food processor.
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Mix the mince with the rest of the cumin and garlic, ⅓ of the coriander, the egg, curry powder and salt and pepper.
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Turn balls of the size of a walnut. Put the onion mixture in the pan and fry 2 min.
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Add the tomato cubes and the water and simmer for 20 minutes.
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Add the balls and simmer for 20 minutes on low heat.
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Cut the aubergine into thin slices.
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Heat the rest of the oil and fry the eggplant for 5 minutes. Change regularly.
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Add to the curry and garnish with the rest of the coriander.
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Nutrition
500Calories
Sodium14% DV345mg
Fat58% DV38g
Protein56% DV28g
Carbs3% DV9g
Fiber12% DV3g
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