Coconut curry

When I'm hungry, things have to be quick, so without further ado, here's a simple recipe for a coconut curry. The good thing is that practically all the ingredients come from the Indian packet.

Ingredients Coconut curry

• 1 teaspoon cumin
• 2 cloves
• 3 cardamom pods
• 3 peppercorns
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/2 teaspoon cinnamon
• 1 pinch of nutmeg
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 10 g ginger or 2 teaspoons ground ginger
• 2 garlic cloves
• 1/2 tsp salt
• 250 ml coconut milk
• Coriander, parsley or cress
• Cashew nuts
• Coconut oil
• Vegetables, meat, tofu ...
• Rice

Basic curry

• Grind spices in a mortar
• Press the garlic and fresh ginger
• Briefly roast the cashew nuts
• briefly roast the spices and garlic in a pan until it smells good, then deglaze with coconut milk, simmer for 20 minutes

Do not roast for too long, otherwise the spices will become bitter.

You can now add vegetables, meat or tofu to the curry according to taste and season (I cooked lentils for my curry, fried eggplants in coconut oil and added these to the curry).

Cook the rice, serve and pour over the curry, garnish with fresh herbs and cashew nuts.

I wish you "en Guete!"