Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Curry
How it's done
Vegetables
Dry-roast the nuts in a wok or non-stick frying pan, remove and set aside. Toast the curry powder in the same pan without adding any oil, remove and set aside. Heat the oil in the same pan. Sauté the onion, chilli pepper and garlic for approx. 1 min. Add the aubergine, potatoes, toasted curry powder and salt, cook for approx. 2 mins.
Curry
Pour in the coconut milk and water, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Plate up the curry, sprinkle with the reserved nuts and coriander.
| Serve with: | Basmati rice |
|---|---|
| Tip: | Replace the potatoes with 1 plantain. |
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