Ingredients
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Curry sauce
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1 medium-sized Onion
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1/2 pcs Paprika green
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3 cloves of Garlic
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5 cm long Ginger
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1 tbsp Curry powder
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2 tsp Turmeric powder
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3 tbsp Peanuttoasted
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400 ml Coconut milk
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125 ml Vegetable stock
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1 tsp Tamarind concentrateor lime juice
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to taste Salt
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to taste Grounded black pepper
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Vegetables
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1 pcs Aubergine/Eggplant
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1 pcs Zucchini
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250 g Cabbage
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150 g Cherry tomatoes
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250 g Green bean
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1/2 bundle Basil leaves
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1/2 bundle Coriander leaves
Directions
The term “curry” refers to sauce-based Indian and Thai dishes. It contains various ingredients – vegetables, poultry, meat or seafood. Different spices are also used to make curry dishes particularly fragrant and spicy. In India, spices are first toasted alone and then ground together; in Thailand, curries are made from fresh leaves, chili peppers and roots.
Curry was introduced to the Caribbean region from the English and Indian during the colonial period. With abundance of spices in their cuisine, the Thai loved this dish. Though their way of making it is slightly easier than the Indian one: they prefer to use a prepared spice mix, “curry powder”.
Barbara Weissbacher (www.barbaraskueche.at), one of my favorite chefs, who every year spends a few months on the Caribbean with her husband, was the first to introduce curry to Vienna.
I learned to make curry at her seminar, and now I often make it for my family, because easy recipes always result in something incredible! So, let’s start with a vegetable curry in a vegetable season.
You must try this delicious, healthy and extraordinary dish!
Today's visits: 1.
Steps
1
Done
20 min
|
prepare curry sauceCut the onion and paprika into small cubes. Peel and finely chop the garlic and ginger. |
2
Done
20 min
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prepare vegetablesCut the aubergines into finger thick strips (4-6 cm long),sprinkle with salt and let the juices drain for 30 min. Then rinse and pat dry with paper towels. |
3
Done
10 min
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assemble and serveTransfer all the vegetables into a pot and pour the curry over. Cook for 5 min. Be sure not to overcook – the vegetables shouldn’t be too soft. |