John Myers
Curry and Carrot Stew
The perfect curry and carrot stew recipe with a picture and simple step-by-step instructions.
- 600 g Carrots with cabbage / trimmed approx. 500 g
- 1 Large cup of cut carrots
- 1 piece Celery / cleaned approx. 200 g
- 1 piece Leek / cleaned approx. 50 g
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 tbsp Butter
- 1 tbsp Mild curry powder
- 1,2 liter Vegetable broth (6 teaspoons instant)
- 1 tsp Salt
- 1 tsp Sugar
- 0,5 tsp Colored pepper
- 0,5 tsp Sambal oelek
- 1 tbsp Fish sauce
- 1 Star anise
- 2 Bay leaves
- 1 tbsp Sweet soy sauce
- Chives rolls for garnish
- Separate the carrots from the cabbage. Peel / clean the carrots with the peeler, wash and cut diagonally into slices. Clean and wash the carrots, shake dry and finely chop. Peel the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek and cut into rings. Peel the onions, cut in half, cut into wedges and separate them into individual pieces. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the butter (1 tbsp) in a high saucepan, fry the diced garlic cloves, diced ginger and diced chili peppers vigorously. Add the vegetables (carrot slices, celery lozenges, leek rings and onion pieces), sprinkle with mild curry powder (1 tbsp) and fry with them. Deglaze / pour on the vegetable stock (1.2 liters / 6 teaspoons instant). Fold in the cut carrots and season with salt (1 teaspoon), sugar (1 teaspoon), pepper (½ teaspoon), sambal oelek (1/2 teaspoon) and fish sauce (1 teaspoon). Add star anise (1 piece) and bay leaves (2 pieces) and cover and cook for approx. 25 minutes. Finally, season with sweet soy sauce (1 tbsp) and serve the soup hot, garnished with chives.
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