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Vegetarian kikærtecurry

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Vegetarian kikærtecurry

Ginger cut into small pieces as you like
1tspGinger – powder
1-2tspTomato puree
2tspBucks Horn leaves rinsed in a sieve and is moist for 10 min
2tspCilantro – powder
2Medium onions-chopped fine
3tspGhee or oil
3-4Red chili – chopped fine green electricity.
4Green cardamom
4-5cloveGarlic – chopped finely

Instructions for Vegetarian kikærtecurry

To prepare the Vegetarian kikærtecurry recipe, please follow these instructions:

Heat oil in a saucepan over high heat, and fry the onions without Brown.
FRY for a few minutes and then add the cardamom and chili, and cook.
Add garlic and ginger, stir and turn down the heat and cook for 10 minutes.
Add the spices cumin, coriander, ginger and turmeric, and cook for a few minutes at low heat. Add 6 dl. hot water, tomato puree and salt and let simmer for 30 min Court.
If you use the bucks Horn leaves, then came those in court after 20 min. Came also the chickpeas in now, so they can cook along with the rest. If you think that the sauce is too watery, you can bog some of the chickpeas. You can also get some soy cream, cream or coconut milk if you want a more creamy sauce, but it is also less hot.

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