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Dans la lune

March 3, 2016

Ratatouille vegetable curry

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rata-curry

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Ratatouille vegetable curry

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5
Ratatouille vegetable curry

Ingredients

  • 2 boneless, skinless chicken breasts - 400g - cut into small, about 1.5 cm cubes
  • 2 sticks celery - chopped
  • 1 zucchini - chopped
  • 1 carrot - chopped
  • 1 onion - chopped
  • 1 red pepper - chopped
  • 5 medium size tomatoes 500g - chopped

For the ingredient A

  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1/2 tsp cumin seeds
  • 5 cloves

For the ingredient B

  • 3 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped

For the ingredient C

  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp onion powder
  • 1 1/2 tsp sea salt
  • 1 tsp curry powder
  • 1 tbsp soy sauce

  • 1 small size coconut can - 165ml
  • 1/2 tbsp red pepper powder

Instructions

  • 1. In a medium size cooking pot, heat 2 tbsp vegetable oil and fry all the ingredient A until they are fragrant. Add garlic and ginger (that's ingredient B), fry them together until garlic turns lightly brown.
  • 2. Add Chicken and fry briefly, then add all chopped vegetable. Saute them together until vegetables become wilted.
  • 3. Pour a coconut can in a cooking pot and add all the seasoning C. Mix well.
  • 4. Simmer for about 30 mins over low heat, stirring occasionally.
  • 5. Add red pepper powder and cook for another 5 minutes or so.
  • Serve hot with bread for steamed rice!
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