John Myers
Pomegranate Curry
The perfect pomegranate curry recipe with a picture and simple step-by-step instructions.
- 400 g Coconut milk
- 100 ml Oat cream
- 5 Potatoes
- 0,5 Cauliflower fresh
- 2 Garlic cloves
- 3 small Carrots
- 1 Red onion
- 1 Red chilli pepper
- 2 Red pepper
- 1 Zucchini
- 1 Pomegranate
- 2 El Coconut oil
- 2 El Tomato paste
- 2 Tl Noble sweet paprika powder
- 2 Tl Turmeric
- 2 Tl Ground cumin
- 2 Tl Coriander powder
- 2 Tl Fenugreek powder
- Salt
- Finely chop the onion and garlic. Core the chilli pepper and chop very finely.
- Peel the potatoes. Cut the potatoes and all the vegetables into large cubes. Divide the cauliflower into florets.
- Heat coconut oil in a large, deep pan and fry the onion, garlic and chilli in it.
- Add potatoes and vegetables and fry lightly.
- Add the spices and tomato paste and sauté briefly. Deglaze with coconut milk and oat cream. Simmer with the lid on for about 15 minutes. Season to taste with salt.
- Release the pomegranate seeds and add to the curry. Serve immediately.
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