Ingredients: 2 pork escalopes, 1 onion, 3 spring onions, 250 grams peas, 125 ml cream, 1 cube vegetable stock, curry powder,
Number of persons: 2
Cut 2 pork escalops into strips and fry the pork escalopes strips in hot butter. Add 1 chopped onion and 3 sliced spring onions. Stir a minute or 2 along. Then add 250 peas, 125 ml cream, 1 crumbled vegetable stock cube and curry powder (after taste) again. Allow to simmer 10 minutes on medium heat. Serve with potato chips for example. Enjoy!
Ingredients: rice, 2 chicken breasts, 1 onion, 1 zucchini, 1 tomato, 2 tablespoons curry powder, 100 ml white wine 1 apple, 1 banana, 250 ml cream, salt, pepper,
Number of persons: 2
Preheat the oven to 160 degrees. Boil the rice according pack instructions. Season the chicken breasts with salt and pepper. Bake the chicken breasts around brown in hot butter. Remove the chicken breasts from the pan, put the chicken breasts in an ovenproof dish and place the ovenproof dish about 15 minutes in the preheated oven. Meanwhile bake 1 chopped onion, 1 diced zucchini, 1 diced tomato for about 5 minutes. Add 2 tablespoons curry powder and 100 ml white wine and let the alcohol evaporate. Add 1 diced apple and 1 sliced banana. Stir briefly. Add 250 ml cream and let simmer for about 5 minutes on medium heat. Bring the curry-cream sauce to taste with salt and pepper. Serve the curry-cream sauce with rice and chicken breast. Enjoy!
Ingredients: 1 small cauliflower, 1 chicken breast, curry, salt, pepper, 1 garlic clove, 1 shallot, 1 tablespoon honey, 1 tablespoon mustard, 125 ml cream,
Number of persons: 2
Cut 1 small cauliflower in florest. Boil the cauliflower florest al dente in water with a little salt. Cut 1 chicken breast into cubes and season with curry, salt and pepper. Bake the diced chicken breast with 1 finely chopped garlic clove and 1 chopped shallot until the chicken breast brown. Add the cauliflower florets and stir fry about 5 minutes. Mix 1 tablespoon honey 1 tablespoon mustard and 125 ml cream. Put this mixture to the cauliflower and warm well. Serve the cauliflower for example with potatoes. Enjoy!
Ingredients: 1 cauliflower, 1 onion, 125 grams diced ham, 1 tablespoon curry powder, salt, pepper, 2 tablespoons flour, 400 ml milk,
Number of persons: 3
Boil a cauliflower cut in florets al dente in water with a little salt. Bake in hot oil 1 finely chopped onion with 125 grams diced ham, 1 tablespoon curry powder, salt and pepper until the onion is soft. Add 2 tablespoons flour and stir fry briefly. Add gradually and while stirring 400 ml milk until you have the desired thickness of sauce. Let the sauce simmer on low heat for just a few minutes. Drain the cauliflower and serve the cauliflower with curry sauce. Enjoy!
Ingredients: rice, 1 chicken breast, salt, pepper, curry powder, 1 leek, 250 grams mushrooms, 400 ml coconut milk, 1 cube vegetable stock,
Number of persons: 2
Boil the rice according pack instructions. Season 1 diced chicken breast with curry powder, salt and pepper. Bake the chicken breast brown in hot oil. Add 1 chopped leek and 250 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add 400 ml coconut milk and 1 cube vegetable stock, bring it to the boil and let it simmer for another 5 minutes on low heat. If needed season with salt and pepper. Serve it with the rice. Enjoy!
Ingredients: 1 cauliflower, 1 onion, 1 garlic clove, 2 teaspoons curry powder, 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water, 100 ml coconut milk, salt, pepper, cashew nuts,
Cut 1 cauliflower into florets, boil the cauliflower florets in water with some salt until al dente. Meanwhile bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Add 2 teaspoons curry powder and bake this brief. Then add 1 tin tomato puree, 1 tablespoon mango chutney, 250 ml water and 100 ml coconut. Bring briefly to the boil and add the cauliflower florets. Bring the taste with salt and pepper. Simmer for about 15 minutes on low heat. Sprinkle some cashew nuts on your plate. Serve with rice or fried potatoes. Enjoy!
Ingredients: rice, 300 grams green beans, 1 onion, 1 tablespoon curry powder, 200 ml coconut milk, 100 ml chicken stock, 1 chicken breast,
Boil the rice according to the indication on the packaging. Boil 300 grams green beans until al dente. Bake in hot oil 1 finely chopped onion with 1 tablespoon curry powder until the onion is soft. Add 200 ml coconut milk and 100 ml chicken stock and let it boil briefly. Add 1 diced chicken breast and let the chicken breast be cooked in 20 minutes. Serve the chicken curry with the rice and beans. Enjoy!