Vegetable curry with eggplant and pumpkin

Name: vegetable curry with eggplant and pumpkin
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Thai
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

Thai curry with pumpkin and eggplant.

Ingredients

Kitchen Stuff

1 food processor

Directions

Cut the stalk of the red peppers. Halve the peppers lengthways and remove the seed lists with a sharp knife.
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.
Cut the stem into pieces. Halve the shallots and peel the ginger. Add the stalk, sugar, shallot, oil, fish sauce, coriander, garlic and ginger.
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.
Stir frequently. Add the stock and coconut milk, bring to the boil and cook for 5 minutes on medium heat.
Meanwhile, peel the potatoes. Cut the potatoes and eggplant into cubes of 1.5 x 1.5 cm.
Add the whole to the curry with the pumpkin and cook over medium heat for 20 minutes. Change regularly.
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.