{"id":10463,"date":"2020-03-30T07:38:40","date_gmt":"2020-03-30T07:38:40","guid":{"rendered":"https:\/\/app.forkranger.com\/?p=8185"},"modified":"2024-06-12T14:46:05","modified_gmt":"2024-06-12T14:46:05","slug":"auberginen-tomatencurry","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/auberginen-tomatencurry\/","title":{"rendered":"Auberginen-Tomatencurry"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t300 g
\n400 g
\n2
\n400 g\n\tBasmati Rice
\nCanned Tomatoes
\nAubergines
\nChickpeas\n\t200 ml
\n15-20 g
\n1-2 TBL sp
\n1 tea sp
\n1
\n2 cloves\n\tCoconut milk
\nGinger
\nCurry powder
\nChilli
\nOnion yellow
\nGarlic\n\t

Make it a dinner party \ud83c\udf89<\/p>\n\t

Serve with naan bread and lemon or lime wedges and garnish with fresh coriander.<\/em><\/p>\n\t

Prep<\/p>\n\t

5 min<\/p>\n\t

    \n
  1. Dice onion and mince garlic<\/li>\n
  2. Mince or grate ginger<\/li>\n
  3. Cut aubergine into small cubes<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    20 min<\/p>\n\t\t\t\t\"pan\n\t

    Saute\u0301 onion and aubergine<\/strong><\/p>\n\t

    high heat ~2 min, season with salt and pepper<\/p>\n\t

    Reduce heat and add garlic and ginger<\/strong><\/p>\n\t

    medium heat, until aubergine is golden brown ~5 min<\/p>\n\t\t\t\t\"pan\n\t

    Cook rice<\/strong><\/p>\n\t

    ~12 min<\/p>\n\t\t\t\t\"pan\n\t

    Add curry powder and chilli<\/strong><\/p>\n\t

    ~1 min<\/p>\n\t

    Add tomatoes<\/strong><\/p>\n\t

    bring to boil and simmer ~3 min, taste and add salt or pepper if needed<\/p>\n\t

    Add coconut milk and chickpeas<\/strong><\/p>\n\t

    simmer ~10 min<\/p>\n\n","protected":false},"excerpt":{"rendered":"

    A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brown
    \nit on high heat. The original recipe is a dry curry without coconut milk, which also
    \nworks, just add some water. You could replace the rice with quinoa.<\/p>","protected":false},"author":1,"featured_media":11571,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[290,60],"tags":[111,140,75,146,132,90,144,106,145,107,70,103],"class_list":["post-10463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book","category-recipe","tag-25-min-or-less","tag-asian","tag-aubergine","tag-chickpeas","tag-chilli","tag-coconut-milk","tag-curry","tag-garlic","tag-ginger","tag-onion","tag-spicy","tag-tomatoes-canned"],"yoast_head":"\nAubergine Tomato Curry - Fork Ranger<\/title>\n<meta name=\"description\" content=\"A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brownit on high heat. The original recipe is...\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aubergine Tomato Curry - Fork Ranger\" \/>\n<meta property=\"og:description\" content=\"A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brownit on high heat. 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