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Patrick Selley
Mild curry with spinach and bacon patties
Creamy, mild curry with spinach, chestnut mushrooms, bacon patties and basmati rice.
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Ingredients
Directions
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Bring a generous pot of water to the boil.
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When the water boils, boil the rice in the pan, bring to the boil again and cook for 8 minutes until done. Turn off the heat, drain and let stand until use.
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Meanwhile, peel the onions and cut into half rings. Clean the garlic and cut finely.
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Gently wipe the mushrooms with kitchen paper and cut into quarters. Heat the oil in a frying pan and fry the onion for 3 minutes on low heat.
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Add the garlic, mushrooms and green curry and cook for 3 minutes on low heat. Add the coconut milk and possibly salt and bring to high heat on high heat.
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Turn the heat down, put the lid on the pan and let the curry cook for 7 minutes on low heat. Stir frequently. After 5 minutes add the spinach in parts and let it shrink.
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Meanwhile cut the bacon strips into strips. Heat a frying pan without oil or butter and fry the bacon slices in 12 min. Golden brown and done.
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Change regularly. Drain on kitchen paper.
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In the meantime, finely chop the celery and mix through the rice. Divide the rice over deep plates, spoon over the curry and lay the bacon strips on it.
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Sprinkle with the seroendeng.
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Nutrition
965Calories
Sodium7% DV160mg
Fat86% DV56g
Protein86% DV43g
Carbs23% DV69g
Fiber24% DV6g
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