Summary

Ingredients

• 400 g carrot (s)
• 2 bell peppers, red and yellow
• 500 g minced meat, mixed
• 2 onions)
• 1 glass mango chutney
• 2 chilli pepper (s)
• 1 cup yogurt, large
• 1 tube tomato paste
• 1 teaspoon, heaped coriander
• 1 teaspoon, heaped cumin
• a little salt and pepper
• possibly ginger
• 1 teaspoon, heaped curry powder
• 1 teaspoon, heaped turmeric
• 2 cloves garlic)
• 1 pack cannelloni

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Instructions

1. Peel the carrots and cut them into small pieces, clean the peppers and cut them into small pieces. Put both in a saucepan with a little water and cook until soft. When the vegetables are soft, drain the water and puree the vegetables with the brisk Lotte or the blender. Add the chopped chili peppers and the spices. To start with, add less per spice than stated and add seasoning later.
2. Fry the minced meat with onions and garlic. When the mince is nice and crumbly, stir in the mango chutney. (If you have a bit of skill and time, you can cook this yourself, which improves the taste considerably.) Add the vegetable mixture to the mince, mix everything well and then season again with the spices. Fill the cannelloni with it, place in a well-greased baking dish and bake at 180 degrees.
3. Mix the tomato paste with the yoghurt, season with salt and pepper (a little grated fresh ginger is also very good in it) and after about 10 minutes spread this sauce over the cannelloni. Bake for about 20 minutes until the yogurt has become a bit thick and then serve.
4. Serve with salad and bread, with Indian naan of course going best.