Recipe
Ebly courgette and sweet potato madras
very easy
APPROX. 30 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
2127 kJ / 508 kcal (Per person)
Ingredients
- Carbohydrates86 g
- Sugar13 g
- Fat10 g
- Protein18 g
Allergens
- gluten
Ingredients
- »1 onions chop finely
- »2 tbsp clarified butter
- »2 beef tomatoes remove the stalk and core, cut into small cubes
- »2 garlic cloves Crush
- »3 tbsp madras curry powder
- »1/2 tsp chili flakes
- »6 dl instant vegetable stock
- »2 tbsp mango chutney
- »250 g Ebly
- »500 g courgettes Cut into finger-width pieces
- »500 g sweet potatoes Peel and cut into cubes that are roughly the width of your finger
- » Sea salt and black pepper Freshly ground
Instructions
1. Fry the onions in clarified butter on medium heat until they are light brown, then add the diced tomatoes, garlic, curry powder and chilli flakes, and cook together for 3 minutes.
2. Pour on the vegetable bouillon, add the mango chutney, Ebly, courgette and sweet potatoes, stir well and then place the lid on.
3. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
As soon as the cooking time is finished, remove the lid and season the curry to taste with salt and pepper.
In the HOTPAN® Comfort thermal cookware this dish remains warm for quite a long time.
very easy
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2127 kJ / 508 kcal (Per person)
Ingredients
- Carbohydrates86 g
- Sugar13 g
- Fat10 g
- Protein18 g
Allergens
- gluten
Ingredients
- »1 onions chop finely
- »2 tbsp clarified butter
- »2 beef tomatoes remove the stalk and core, cut into small cubes
- »2 garlic cloves Crush
- »3 tbsp madras curry powder
- »1/2 tsp chili flakes
- »6 dl instant vegetable stock
- »2 tbsp mango chutney
- »250 g Ebly
- »500 g courgettes Cut into finger-width pieces
- »500 g sweet potatoes Peel and cut into cubes that are roughly the width of your finger
- » Sea salt and black pepper Freshly ground
Instructions
1. Fry the onions in clarified butter on medium heat until they are light brown, then add the diced tomatoes, garlic, curry powder and chilli flakes, and cook together for 3 minutes.
2. Pour on the vegetable bouillon, add the mango chutney, Ebly, courgette and sweet potatoes, stir well.
3. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
As soon as the cooking time is finished, remove the lid and season the curry to taste with salt and pepper.
very easy
APPROX. 20 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2127 kJ / 508 kcal (Per person)
Ingredients
- Carbohydrates86 g
- Sugar13 g
- Fat10 g
- Protein18 g
Allergens
- gluten
Ingredients
- »1 onions chop finely
- »2 tbsp clarified butter
- »2 beef tomatoes remove the stalk and core, cut into small cubes
- »2 garlic cloves Crush
- »3 tbsp madras curry powder
- »1/2 tsp chili flakes
- »6 dl instant vegetable stock
- »2 tbsp mango chutney
- »250 g Ebly
- »500 g courgettes Cut into finger-width pieces
- »500 g sweet potatoes Peel and cut into cubes that are roughly the width of your finger
- » Sea salt and black pepper Freshly ground
Instructions
1. Fry the onions in clarified butter on medium heat until they are light brown, then add the diced tomatoes, garlic, curry powder and chilli flakes, and cook together for 3 minutes.
2. Pour on the vegetable bouillon, add the mango chutney, Ebly, courgette and sweet potatoes, stir well.
3. Close the lid and cook under pressure on setting 1 for 7 minutes.
4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
5. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.
Serving
As soon as the cooking time is finished, remove the lid and season the curry to taste with salt and pepper.
very easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
2127 kJ / 508 kcal (Per person)
Ingredients
- Carbohydrates86 g
- Sugar13 g
- Fat10 g
- Protein18 g
Allergens
- gluten
Ingredients
- »1 onions chop finely
- »2 tbsp clarified butter
- »2 beef tomatoes remove the stalk and core, cut into small cubes
- »2 garlic cloves Crush
- »3 tbsp madras curry powder
- »1/2 tsp chili flakes
- »6 dl instant vegetable stock
- »2 tbsp mango chutney
- »250 g Ebly
- »500 g courgettes Cut into finger-width pieces
- »500 g sweet potatoes Peel and cut into cubes that are roughly the width of your finger
- » Sea salt and black pepper Freshly ground
Instructions
1. Fry the onions in clarified butter on medium heat until they are light brown, then add the diced tomatoes, garlic, curry powder and chilli flakes, and cook together for 3 minutes.
2. Pour on the vegetable bouillon, add the mango chutney, Ebly, courgette and sweet potatoes, stir well and then place the lid on.
3. Bring to the boil until a plume of steam rises between the lid and the edge of the pan. Reduce the heat and allow to simmer for 5 minutes.
4. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.
Serving
As soon as the cooking time is finished, remove the lid and season the curry to taste with salt and pepper.
In the DUROTHERM® / HOTPAN® thermal cookware this dish remains warm for quite a long time.
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