AI: end result may differ
Ingredients
1
chestnut mushrooms
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3⅓3⅓ coconut milk
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100ml100ml eggplant
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½
fresh coriander
.......................................................................
To taste
garlic
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½ clove
ginger root
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10g10g lemon grass
.......................................................................
stalk
lime suice
.......................................................................
To taste
olive oil
.......................................................................
To taste
onion
.......................................................................
½
pepper
.......................................................................
To taste
red chili pepper
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4g4g red curry paste
.......................................................................
To taste
rice
.......................................................................
75g75g salt
.......................................................................
To taste
soy sauce
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16g16g sweet potato
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⅔
turmeric
.......................................................................
To taste
vegetable broth cubes
.......................................................................
¼ cube
water
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100ml100ml white mushrooms
.......................................................................
5 small5 small
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Curry with Mushrooms, Sweet Potato and Rice
45 minutes
•••Steps
Cut the chestnut and white mushrooms into large pieces. Heat a drizzle of olive oil in a large pan and fry the chestnut and white mushrooms until nicely browned. Season with salt and pepper, remove them from the pan, and set aside briefly.
Roughly chop the onion and finely mince the garlic, ginger, and red chili pepper.
Heat another drizzle of olive oil in the same pan. Add the onion, garlic, ginger, and chili and fry briefly until fragrant.
Cut the sweet potato into bite-sized pieces and add them to the pan with the onion mixture. Cook together for a few minutes.
Stir the red curry paste and turmeric through the vegetables. Then return the previously fried mushrooms to the pan to blend the flavors.
Crumble the vegetable stock cube into a bowl and mix it with water. Add the soy sauce, a bruised stalk of lemongrass, and the coconut milk. Bring this mixture to a boil.
Cut the eggplants into pieces and add them to the curry. Put a lid on the pan and let everything simmer gently until the sweet potato and eggplant are cooked through.
Bring a pot of water to a boil. Add a bruised stalk of lemongrass and the rice. Cover the pan and cook the rice according to the package instructions or until all the water has been absorbed.
Squeeze some lime juice over the curry once all the vegetables are cooked and taste whether extra pepper or salt is needed.
Spoon some rice into deep plates and divide the curry over it. Finish the dish with fresh coriander. Enjoy!
