(0)

Masala curry: Spice it up with the mill fillet Auto translated

Easy 18 December 2023
Preparation time
30 min
Cooking time
30 min

Ready for a culinary trip to India? Then we have just the thing for you: our Indian masala curry, which is not only delicious but also completely plant-based! Here, the milled fillet plays the leading role and gives the dish the ideal texture and a unique taste. So, grab your pots and pans - it's going to be spicy and vegan in your kitchen! A little tip: you can also easily make your own garam masala spice mix with 3 tbsp cumin, 2 tbsp garlic powder, 2 tbsp paprika powder, 2 tsp coriander, 2 tsp cardamom, 1 tsp cinnamon, ½ tsp cloves and a pinch of cayenne pepper. You can store your new favorite spice in an airtight jar.

3 Table spoon Coconut oil
55 gram red onion
2 cloves Garlic, roughly chopped
190 gram Carrots, peeled and finely grated
6 gram grated fresh ginger
0.5 Teaspoon Salt
0.5 Teaspoon Ground pepper
240 millilitre Coconut milk (one can)
2 Teaspoon Garam masala spice mix (1 teaspoon for the sauce and 1 teaspoon for the chickpeas)
240 millilitre Vegetable broth
30 millilitre Maple syrup
400 gram Chickpeas, drained and washed
1 packet vegan mill fillet
175 millilitre Cold water
4 Table spoon Rapeseed oil
400 gram Basmatireis
1 bunch fresh coriander or parsley
2 Limetten
  • Step 1/9

    First, prepare the grinder fillet. Simply add 175 ml cold water and 2 tbsp rapeseed oil to the contents of the bag. Then leave the mixture to soak in the fridge for at least 30 minutes.

  • Step 2/9

    Now cook the rice according to the instructions on the packet.

  • Step 3/9

    Meanwhile, preheat a medium-sized pan and sauté the coconut oil, onions, garlic, ginger and carrots until translucent. Season the mixture with salt and pepper, cover the pan and cook for 5 minutes until the carrots are soft but still firm to the bite. Stir occasionally so that nothing burns.

  • Step 4/9

    Add 1 teaspoon of garam masala, coconut milk, vegetable stock and maple syrup and mix everything well. Then cover the pan again and leave to simmer for 5 minutes.

  • Step 5/9

    Pour the mixture into a high-speed blender and blend until you have a creamy sauce.

  • Step 6/9

    You can now shape the mill fillets from the cooled mixture as desired.

  • Step 7/9

    In the same pan as in step 3, heat the remaining coconut oil, add the chickpeas and the grinder fillets with 1 teaspoon of garam masala. Stir everything well and fry for about 5 minutes until crispy.

  • Step 8/9

    Cut the grinder fillets into small strips and add them to the sauce along with the chickpeas. You can put a few chickpeas to one side as a topping.

  • Step 9/9

    Now everything is ready! Just divide the rice between the plates, top with the chickpea curry and garnish with roasted chickpeas, fresh herbs and a fresh lime wedge. Enjoy!

What others say about Masala curry: Spice it up with the mill fillet

0/5

0 Reviews


5 stars

4 stars

3 stars

2 stars

1 star