A simply curry to adjust. Add spinach, carrots, peppers or green beans as you see fit. Or add cooked eggs, which are lovely with this dish. Don’t be alarmed by the long list of ingredients, most are standard storeboard items.
- 1 small onion
- 1 tsp sunflower oil
- 1 chili pepper, finely chopped
- 2 tsp grated fresh ginger
- 1/2 tsp kurkuma powder
- 1/4th tsp cumin
- 1/4th tsp paprika powder
- 2 tomatoes, in cubes
- 200ml coconut milk
- 1 potato, in cubes
- 1/2 aubergine, in cubes
- 120gr Swiss brown mushrooms, quartered
Serves 1 as part of the Budget Challenge
Chop the onion finely.
Heat the sunflower oil in a thick based pot. Add the onions and sweat until translucent.
Add the kurkuma, cumin, chili, ginger and paprika. Stir well and let the spices warm up.
Add the tomatoes. Stir well, then add the coconut milk and the potato. Bring to a boil and simmer for 20 minutes, the first 5 of which with the lid on.
When taking the lid off, add the aubergine.
Add the mushrooms 4 minutes before the 20 minutes are up.