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Aubergine and potato curry
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 503
  • Fat about 36g
  • Carbohydrates about 33g
  • Protein about 10g
This is needed
This is needed for 2 people
Vegetables
  • 2 tbsp curry powder
  • 4 tbsp cashew nuts
  • 1 tbsp peanut oil
  • 1 onions, finely chopped
  • 1 red chilli pepper deseeded, cut into thin strips
  • 1 garlic clove, sliced
  • 1 aubergine, cut into approx. 2 cm cubes
  • 200 g potatoes, cut into approx. 2 cm cubes
  • 1 tsp salt
Curry
  • 2.5 dl coconut milk
  • 1 dl water
  • 2 sprigs coriander, torn into pieces
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And that's how it's done
And that's how it's done
Vegetables
Dry-roast the nuts in a wok or non-stick frying pan, remove and set aside. Toast the curry powder in the same pan without adding any oil, remove and set aside. Heat the oil in the same pan. Sauté the onion, chilli pepper and garlic for approx. 1 min. Add the aubergine, potatoes, toasted curry powder and salt, cook for approx. 2 mins.
Curry
Pour in the coconut milk and water, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Plate up the curry, sprinkle with the reserved nuts and coriander.