Vegan Indian curry from Wiesbaden

Ingredients for 2 servings:

• 5 tbsp corn oil
• 1 medium-sized onion(s), chopped
• 1 garlic clove(s), cut into small pieces
• 3 carnations
• 1 cinnamon stick(s)
• 1 star anise
• ½ tsp fennel seeds (can be taken from a fennel tea bag)
• 4 chili peppers, dried
• 4 pieces curry leaves, dried, fresh is even better
• 1 can tomatoes, chopped, approx. 400 g
• 1 tsp turmeric
• 1 tsp cumin powder (if you only have whole seeds, please fry them in the first step)
• 2 tsp cayenne pepper
• 1 tbsp garam masala
• ½ tsp coriander powder
• 1 tsp salt

Instructions

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

as a side dish to naan bread or other delicacies

You can use a pot, saucepan, or frying pan (not too large) for this delicious side dish. Make sure the pan or pot is completely covered with oil. Heat the oil thoroughly. Add the onions and garlic and fry for about 3 minutes, stirring frequently. Then reduce the heat to medium and add the cloves, cinnamon stick, star anise, fennel seeds, and chili peppers and fry for about 5 minutes, stirring frequently. Apart from the onions and garlic, you don’t want the spices to burn, but they should be fragrant! When the garlic and onions turn brown/black and the remaining spices start to smell, add the curry leaves and stir well. Now stir in the can of tomatoes. Then add the turmeric, cumin, cayenne pepper, garam masala, coriander, and salt. Stir everything well, cover, and simmer gently, stirring occasionally. Season the curry after about 15 minutes and add more salt if necessary. A curry is very individual, and you can adapt it to your needs. Are you missing an ingredient? No problem, just leave it out and add something else. Or not. A little more spice? No problem! After reading many Indian cookbooks, I decided to take the plunge and simply cook this recipe “as I please.” It goes well with rice, potatoes, naan bread, or bread. Enjoy!