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Curry "vegetarian style" by Sarah

updated

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Ingredients for 2 servings:

  • 1 bell pepper(s), red
  • 140 g apricot(s), halved from the can
  • 1 tbsp germ oil
  • 1 tbsp tomato paste
  • 2 tbsp raisins
  • 2 tbsp almond slivers
  • 2 tbsp sauce thickener, light
  • Salt
  • chili powder
  • Sugar
  • Chives, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a quick vegetarian meal

Halve the bell pepper, remove the seeds, wash, and cut into bite-sized pieces. Drain the apricot halves, reserving some of the juice. Cut the apricots into wedges. In a pan, fry the bell peppers in hot germ oil. Add the tomato paste and sauté briefly. Then add 250 ml of water and the raisins and almonds to the pan. Cook everything over low heat for 5 minutes. Stir in the sauce thickener and cook for 1 minute. Add the apricots and season the curry with 2 tablespoons of apricot juice, salt, chili powder, and sugar. Garnish with chives.

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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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