Soft wheat curry

Ingredients for 4 servings:

• 250 g carrot(s)
• 1 bunch of spring onions
• 400 g mushrooms
• 2 bags of Ebly
• 400 g chicken schnitzel
• 1 tbsp oil
• ½ tsp curry powder
• salt and pepper
• 1 tbsp flour
• 500 ml water
• 200 g whipped cream
• 2 tbsp vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

1. Boil plenty of salted water. Clean the vegetables and mushrooms, peel the carrots, and wash everything. Slice the carrots and cut the spring onions into rings. Halve or quarter the mushrooms. 2. Add the Ebly to the boiling water and simmer for about 10 minutes. Wash the meat, pat dry, and cut into cubes. Brown in hot oil. Briefly fry the mushrooms and spring onions. 3. Dust everything with curry and flour, and sauté briefly. Add the carrots and deglaze with water and cream. Stir in the stock and bring to a boil. Cover and simmer for about 8 minutes. Season. 4. Remove the boil-in-the-bag from the water and drain. Tear open the bag and stir the Ebly into the curry. Season again if necessary.