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Masala curry: Spice it up with the mill fillet

Name: Masala curry: Spice it up with the mill fillet
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 3 Table spoon Coconut oil; 55 gram red onion; 2 cloves Garlic, roughly chopped; 6 gram grated fresh ginger; 190 gram Carrots, peeled and finely grated; 0.5 Teaspoon Salt; 0.5 Teaspoon Ground pepper; 2 Teaspoon Garam masala spice mix (1 teaspoon for the sauce and 1 teaspoon for the chickpeas); 240 millilitre Coconut milk (one can); 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

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.

Ingredients for

3 Table spoon	Coconut oil
55 gram	red onion
2 cloves	Garlic, roughly chopped
6 gram	grated fresh ginger
190 gram	Carrots, peeled and finely grated
0.5 Teaspoon	Salt
0.5 Teaspoon	Ground pepper
2 Teaspoon	Garam masala spice mix (1 teaspoon for the sauce and 1 teaspoon for the chickpeas)
240 millilitre	Coconut milk (one can)
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 1/8
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 2/8
Now cook the rice according to the instructions on the packet.
Step 3/8
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 4/8
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 5/8
Pour the mixture into a high-speed blender and blend until you have a creamy sauce.
Step 6/8
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 7/8
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 8/8
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!