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Vegetarian red curry with ketchup

Label veggie
30 min
medium
cheap

Preparation

1

Marinate your vegetables first. Mix with the tandoori paste and half the yogurt. Cover with a plastic wrap and let it marinate for at least 1 hour in the refrigerator.

2

Bake the vegetables with the marinade in a large pan with a dash of oil.

3

Add the cooked vegetables in a large pot with a solid bottom. Add the rest of the yogurt and cream.

4

Let the curry warm over low heat and stir gently. Add the ketchup, tomato paste and chopped peanuts.

5

Meanwhile, cook the onion in a splash of oil. Add the curry powder and paprika when the onion turns golden brown. Stir and fry the spices for a while.

6

Add the stewed onions with the rest of curry. Stir and simmer over low heat.

7

Place some fresh chopped parsley and coriander to top it al off. Serve with brown rice.

Ingredients

4
People
  • 1.2 kg sliced vegetables of your choice
  • 250 g tandoori paste
  • 1 liter yogurt
  • 100 ml cream
  • 2 tablespoons ketchup with tagatesse
  • 1 tablespoon tomato paste
  • 100 g peanuts
  • 3 pieces red onion
  • 3 tablespoons curry powder
  • 1 tablespoon paprika powder
  • 1 tablespoon parsil
  • 1 tablespoon coriander

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