Crispy Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large potato (s) or sweet potato
- 1 carrot (s)
- 2 onions)
- 1 bell pepper (s)
- 2 cloves garlic)
- 1 can cashew nuts (00 g )
- 1 can chickpeas (400 g )
- 1 can coconut milk (400 g )
- 0.5 can ½ tomatoes, chunky (400 g )
- 1 tablespoon Madras curry powder
- 4 teaspoon curry paste
- Paprika powder
- salt and pepper
- Vegetable broth powder
- Oil, neutral
- 250 g basmati rice or jasmine rice
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into small cubes.
- Then heat the oil generously in a wok. Gradually add the vegetables to the wok and fry them lightly. (Sweet) potatoes and carrots for about 5 - 10 minutes.Add onions, peppers and garlic for another 10 minutes and fry them. Add the curry powder, salt and pepper so that it soaks in the vegetables and braises. Add the curry paste and mix so that a homogeneous mass forms.
- Stir in chopped tomatoes, coconut milk and stock powder. Add cashews and chickpeas and let everything simmer for about 15 minutes
- The potatoes and carrots should be soft and most of the liquid should have evaporated, creating a creamy, oily sauce.
- At the same time as the curry, cook the rice according to the instructions on the packet.
- Put the rice on the plates and serve the curry on top.
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