John Myers
Contents
show
Ingredients
rice
- 3 cup Basmati rice
- 1 pinch Salt
- 1 Ginger
- 1 Clove of garlic
vegetable curry
- 3 tsp Cumin
- 1,5 tsp Cardamom
- 3 tsp Turmeric
- 1 pinch Nutmeg
- 1 tbsp Sesame oil
- 1 Onion
- 4 Garlic cloves
- 2 Lemongrass sticks
- 1 Ginger tuber
- 480 g Carrots
- 2 Paprika
- 1 Zucchini
- 500 ml Vegetable broth
- 300 ml Coconut milk
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Sea salt
Shrimp skewers
- 5 Prawn skewer
- 3 Garlic cloves
- 1 shot Olive oil
- 1 shot Garlic oil
- 1 pinch Salt and pepper
Tofu skewer with half a pepper
- 150 g Tofu
- 5 tbsp Soy sauce
- 1 Ginger tuber
- 2 tbsp African spice mix
- 1 pinch Pepper
- 1 Red pepper
- 1 shot Olive oil
Dark Bread
- 250 g Spelt
- 37,5 g Beet syrup
- 0,25 Yeast cubes
- 250 g Spelt flour
- 25 g Rye sourdough in a bag
- 1 tsp Salt
Instructions
rice
- For the rice, wash 3 cups of basmati rice and place in a saucepan. Add 4.5 cups of water, lightly salt the whole thing and bring to the boil.
- 1 Add the clove of garlic, add six to eight thin slices of ginger and stir well. Put the lid on and let it steep for 13 minutes over low heat. Take the pot off the stove and let it rest for about 3-5 minutes, only then open the lid.
curry
- For the curry, first toast the spices in sesame oil. Then add the finely chopped onions and garlic.
- Add some of the fresh ginger and two stalks of lemongrass. Let everything stew together for about two minutes.
- Wash the carrots, peel and cut into not too fine sticks - add to the spices and simmer for 5 minutes. Clean the remaining vegetables, cut them into small pieces, add and stir everything well.
- Pour in about 500 ml of vegetable stock and simmer with the lid on over low heat. As soon as the carrots are cooked, pour in the coconut milk and season with cayenne pepper and salt.
Shrimp skewers
- For the prawn skewers, first fry the skewers with plenty of olive oil, garlic oil and fresh garlic slices in a pan and then season with salt and pepper.
tofu
- Cut the tofu into cubes and place in a can with soy sauce, pepper, chopped ginger and African spice mixture. Close these and shake so that the ingredients are distributed.
- Clean the pepper and cut into bite-sized pieces. Just before serving, line up the tofu cubes alternately with pieces of pepper on wooden skewers and fry them in a little olive oil. Finally, season with salt and pepper.
- Spread the vegetable curry on plates and serve the shrimp and tofu skewers on top.
Nutrition
Serving: 100gCalories: 181kcalCarbohydrates: 28.9gProtein: 5.2gFat: 4.7g
