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Vegetable curry with eggplant and pumpkin
Thai curry with pumpkin and eggplant.
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Ingredients
- 2 Red pepper
- 1 stem chilled lemongrass lemongrass
- 2 shallots
- 2 cm fresh ginger bag of 150 g.
- 2 tl granulated sugar
- 1 el sunflower oil
- 1 el fish sauce bottle of 250 ml.
- 1 el Ketoembar ground coriander
- 3 toe garlic
- 250 ml chicken broth from tablet
- 400 ml coconut milk look
- 250 g sticking potato
- 1 eggplant
- 450 g frozen pumpkin
- 4 medium sized egg hard boiled
- 20 g fresh basil only the leaves
Kitchen Stuff
Directions
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Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife.
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Cut the flesh of the red pepper into pieces and put into the food processor. Cut the ends of the lemongrass and remove the outer leaf.
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Cut the stem into pieces. Halve the shallots and peel the ginger. Add the stalk, sugar, shallot, oil, fish sauce, coriander, garlic and ginger.
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Grind the whole into a thick paste. This takes about 2 minutes. Fry the pasta for 5 minutes in a skillet without oil or butter, so that the flavors are released.
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Stir frequently. Add the stock and coconut milk, bring to the boil and cook for 5 minutes on medium heat.
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Meanwhile, peel the potatoes. Cut the potatoes and eggplant into cubes of 1.5 x 1.5 cm.
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Add the whole to the curry with the pumpkin and cook over medium heat for 20 minutes. Change regularly.
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Peel the eggs and warm with the curry for the last 5 minutes. Tear the basil into pieces, scoop half through the curry and use the rest as a garnish.
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Nutrition
385Calories
Sodium28% DV675mg
Fat42% DV27g
Protein24% DV12g
Carbs7% DV22g
Fiber16% DV4g
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