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
Garlic and ginger puree
Curry
To serve
How it's done
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Garlic and ginger puree
Puree the garlic and ginger with 200 g of the chopped tomatoes, set the remaining tomatoes aside.
Curry
Heat the oil in a pan. Sauté the onions for approx. 5 mins., add the garlic and ginger puree and cook for approx. 5 mins. Add the remaining tomatoes and all the other ingredients up to and including the salt, simmer over a low heat for approx. 5 mins. Add the water and potatoes, simmer while covered for approx. 25 mins. stirring occasionally.
To serve
Plate up the curry, top with the yoghurt and mint.
| Serve with: | Flatbread |
|---|
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