John Myers
Fruity Vegetable Curry
The perfect fruity vegetable curry recipe with a picture and simple step-by-step instructions.
curry
- 20 g Fresh organic ginger
- 0,5 piece Green chilli pepper (5 g)
- 0,5 piece Onion
- 2 teaspoon Mild curry powder
- 1 Can Organic coconut milk
- 400 ml Poultry stock from the jar
- 2 tablespoon Mango chutney
- 1 piece Organic lime
- Brussels sprouts
- 0,5 Little ones Cauliflower
- 1 tablespoon Chickpea flour
- Side dishes
- 3 piece Chicken breast fillets
- Freshly grated ginger
- 0,5 piece Green chilli pepper
- Soy sauce
- Pepper, chilli
- 2 cups Basmati rice
- Clean the vegetables, divide the cauliflower into small roses. Then heat some oil in a large saucepan and sweat the finely chopped ginger, chilli pepper and onion briefly, add the curry powder, stir and pour in half of the stock. Then add the coconut milk and half a lime sliced as well as the mango chutney. Let this simmer well so that the liquid is reduced, about 10 minutes.
- In the meantime, cook the Brussels sprouts in a saucepan until al dente, pour away the water.
- Now remove the lime slices from the curry and puree everything. Then add the remaining stock and simmer the cauliflower florets with an open saucepan until it is firm to the bite.
- I thickened the curry with chickpea flour mixed in cold water and seasoned it with juice from the remaining half a lime and a little sugar. Finally add Brussels sprouts.
- As a side dish, I prepared strips of meat with parsley and basmati rice. I let the meat marinate with ginger, chilli pepper and soy sauce overnight. Put everything in a hot pan with oil and season with pepper and a little chilli at the end.
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