March 27, 2018

This gentle and creamy curry was creating a delicious atmosphere in our kitchen today. I made it with simple ingredients on purpose, so it will be easier for you to prepare it.


For 6 people; Very simple; 20 min preparation + 15 min cooking


Sestavine

For the paste:

200 g peanuts (roasted, unsalted)
40 g ginger root; peeled and chopped
1 onion; peeled and chopped
6 cloves of garlic; peeled
1 and ½ teaspoon of salt
1 teaspoon of turmeric
Chili (to your taste)

For curry:

3 tablespoons of oil
3 red bell peppers; chopped
3 carrots; peeled and cut to sticks
1 brocoli; cut to medium sized bites
8 dl of plant-based milk

For toppings:

Lemon juice, soy sauce and black cumin

Postopek
  1. In a smalled food processor blend peanuts until almost butter forms. Then add all the other ingredients for the paste and blend – until a paste forms.
  2. In a pot or wok heat up the oil and add the paste. Stir and cook for about a minute. Add all the vegetables, mix and slowly start ading plant-based milk. Stir meanwhile.
  3. Cook curry for 10-15 minutes on medium temperature and stir from time to time.
  4. When you serve it each person can top his/hers curry with lemon juice,soy sauce and blac cumin seeds.

Wise-ass corner

I served some basmati rice with orange lentils with it. Indian bread Naan would go well too.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread