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Curry nut roast

updated

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Ingredients for 4 servings:

  • 250 g chopped walnuts or other nuts
  • 2 large onions
  • 1 large green bell pepper(s)
  • 2 cloves garlic, pressed
  • 250 g tomatoes, preferably peeled and chopped canned tomatoes
  • 1 large egg(s)
  • 90 g breadcrumbs, or old bread/rolls
  • 1 tbsp curry powder, mild
  • 1 tsp herbs (garden), fresh
  • salt and pepper
  • Oil, for frying
  • Fat, for the shape
  • Breadcrumbs, for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious, crispy, vegetarian

Finely chop the onions and bell peppers and fry them in oil in a pan. Mix the remaining ingredients in a bowl, then add the sautéed vegetables and season with salt and pepper. Transfer everything to a greased and crumbled springform pan (20 cm diameter) and bake in a preheated oven at 200°C (convection oven) for about 30 minutes. The nut roast is delicious hot or cold – with spiced rice, yogurt, salad, mango chutney, or tomato sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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