curry
Ingredients for 4 people: 125 g brown lentils600 g savoy cabbage (cleaned)Salt2 carrots1 onion2 tbsp oil400 ml vegetable stock from a jar (or instant stock)3-4 tsp curry powder1 can (400 ml) coconut milk1 tart applePepper100 g quince jellya little lemon juice to taste Preparation: 1. Boil the lentils, well covered with water, for about 30 minutes until soft. 2. Rinse the savoy cabbage and cut into strips. Blanch in boiling salted water for 3-4 minutes. Drain the savoy cabbage and drain well. 3. Peel, clean and chop the carrots. 4. Peel and dice the onion. Heat the oil and fry the onion in it. ...
FoodCentrale (English)
Ingredients for 4 people: 250 g cauliflower200 g green beans4 carrotssalt1 bunch of spring onions2 onions2 tablespoons oil1-2 cloves of garlic6 tsp curry powder250 ml vegetable stock (instant)1 can (400 ml) unsweetened coconut milk (for cooking)Pepper2 tbsp. grated coconut4 stalks coriander4 tsp black sesame seeds Preparation: 1. Clean, rinse and divide cauliflower into florets. Rinse beans, clean and cut into pieces. Peel the carrots, cut them into quarters lengthwise and also cut into pieces. Cook cauliflower, beans and carrots separately in salted water. (cauliflower about 5 minutes, beans ...
FoodCentrale (English)
Ingredients for 4 people: 1/2 fresh pineapple1 onion1 clove of garlic1 walnut-sized piece of ginger1 green bell pepper4 tablespoons oil200 g basmati rice1-2 tsp yellow curry paste (from the Asian store, alternatively curry powder andchili powder)1/2 l chicken stock (instant)1 tbsp currants1 duck breast filletsalt, pepper from the millspring onion to garnish if desired Preparation: Slice pineapple, peel and cut into pieces. Peel and dice the onion, garlic and ginger. Cut bell pepper into quarters, clean and remove the white seeds. Cut bell pepper into pieces. Heat oil. Sauté onion, garlic and g...
FoodCentrale (English)
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